Kanyan Pilau
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
55 mins
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Total Time
1 hr 25 mins
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Servings
4
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Course
Main Course, Breakfast
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Cuisine
African
Kanyan Pilau
Description
This Kanyan Pilau starts with marinated beef gently simmered to develop flavor without added water, relying on the meat's moisture. Aromatic whole spices such as cumin seeds, cardamom, cloves, cinnamon sticks, black peppercorns, and anise are soaked separately to extract their aromas. Meanwhile, onions are cooked to golden brown and combined with grated ginger and garlic paste for a flavorful base.
The soaked spices, cooked beef, and rice are then combined with the beef stock and seasoning powder, and the mixture is gently simmered with a foil cover to allow the flavors to meld and the rice to cook fully. The pilau achieves a balance of spiced meat and fluffy rice, with the distinct taste of warm fragrant spices throughout.
Kanyan Pilau is traditionally served with salad and cold bissap, providing contrast and complement to the dish's robust flavors. It fits well as a complete main meal, offering protein and grains in one dish, suited for sharing on family or communal occasions.
Ingredients
- 2 tbsps canola oil
- 9 oz beef
- 2 onion
- 1 tsp ginger grated
- 1 tsp garlic grated
- 2 cups basmati rice
- 1/2 tbsp ground cardamom
- 4 garlic cloves
- 4 anise
- 4 cinnamon stick
- 2 tbsp cumin seed
- 7 black peppercorns
- 2 tbsp seasoning powder
Instructions
- Wash and soak the rice for 30 minutes.
- Put the cumin, cardamom, cloves, cinnamon, black pepper corns, and anise in 3⅓ floz/ 100 ml water and set aside.
- Put the meat, garlic, and ginger in a pot and salt to taste. Simmer for 15 minutes. Note: do not add water to the pot because the heat will bring out the water from the beef.
- Add 2 cups/ 500 ml water and the seasoning powder and allow to cook for another 10 minutes. Separate the beef from its stock using a colander and set the liquid aside to cool.
- In a separate pot, heat 2 tablespoons of canola oil. Add the sliced onions and cook till golden brown.
- Add 1 tbsp ginger and garlic paste and fry for a minute.
- Now add the soaked spices to the pot and cook for 3 minutes.
- Next add the meat and salt to taste. Cover and cook for 5 minutes.
- Add 2 cups/ 500 ml of water and pour in the soaked rice. Stir then cover with foil and simmer for 20 minutes.
- Remove from the stove and serve with salad and a cool bissap.
Notes
User Reviews
Overall Rating
4.9
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