Lunches
Pilaou
Ingredients
- - basmati rice: 400 g (2 cups)
- - beef or chicken, cut into chunks: 500 g (1.1 lb)
- - onions, thinly sliced: 2 large (2 large)
- - garlic, minced: 4 cloves (4 cloves)
- - fresh ginger, grated: 1 tbsp (1 tbsp)
- - whole cloves: 4 (4)
- - cinnamon stick: 1 (1)
- - green cardamom pods: 4 (4)
- - tomatoes, chopped: 2 medium (2 medium)
- - vegetable oil: 60 ml (1/4 cup)
- - salt: 1 1/2 tsp (1 1/2 tsp)
- - hot water: 600 ml (2 1/2 cups)
Method
- Rinse the rice under cold water until it runs clear, then set aside to drain.
- Heat the oil in a large pot and fry the onions over medium heat for 10-12 minutes until deep golden.
- Add the garlic, ginger and whole spices, and cook for 1 minute until fragrant.
- Add the meat and brown on all sides, about 6-8 minutes.
- Stir in the tomatoes and salt, cover, and simmer for 20 minutes until the meat is tender.
- Add the drained rice and hot water, stir once, cover tightly and cook on low heat for 20 minutes without lifting the lid.
- Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
Introduction: Comoros' answer to the spiced rice dishes found right around the Indian Ocean rim, pilaou layers rice with beef or chicken, whole spices and caramelised onions.
Cultural Background: Comoros' answer to the spiced rice dishes found right around the Indian Ocean rim, pilaou layers rice with beef or chicken, whole spices and caramelised onions. It's an everyday lunch dish that also appears, in a grander form, at weddings and celebrations.
Tips: Frying the onions slowly until truly golden is what builds the dish's depth of flavour. Resist stirring once the rice goes in — this keeps the grains intact rather than mushy.
Variations: A vegetarian version swaps the meat for chickpeas and diced carrots. Some cooks add a handful of raisins for a touch of sweetness. For a vegetarian pilaou, replace the meat with 400g (2 cans) chickpeas and 2 diced carrots, added with the tomatoes.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of water over low heat, or microwave covered for 2-3 minutes, stirring halfway. Nutrition (per serving, approximate) Calories: 480 kcal | Protein: 28 g | Carbohydrates: 58 g | Fat: 14 g
FAQs
Q: Can I make this ahead for guests?
A: Yes — pilaou reheats well and the flavours deepen overnight.
Q: What meat is most traditional?
A: Beef is common for everyday meals; chicken or goat appear at larger family gatherings.