Swahili Kenyan Pilau

Name: Swahili Kenyan Pilau
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 cups long-grain basmati rice; 1½ tablespoon ready-made pilau masala spice; 1 lb stewing beef; 2 tablespoon garlic; 2 tablespoon ginger; 4 bay leaves; 1 stock cube; ⅓ cup cooking oil; 5 cups beef broth and water; 4 potatoes; 2 medium-sized red, yellow or white onions; 1 tablespoon tomato paste; ¾ teaspoon salt; ½ teaspoon cumin seeds; ½ teaspoon green cardamom pods; 2 cinnamon sticks; ½ teaspoon black peppercorns; ½ teaspoon cloves

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5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
40 mins
Servings
6
Calories
590 kcal
Course
Main Course, Lunch, Dinner
Cuisine
African

Swahili Kenyan Pilau

Willa Gonzalez

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Make the best Swahili-style Kenyan pilau! Fragrant, easy to make, and delicious, this recipe is a must-try!

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Ingredients

Servings

2 cups long-grain basmati rice
1½ tablespoon ready-made pilau masala spice
1 lb stewing beef diced
2 tablespoon garlic crushed
2 tablespoon ginger crushed or minced
4 bay leaves
1 stock cube (optional)
⅓ cup cooking oil
5 cups beef broth and water (a combination of both)
4 potatoes peeled and cubed (optional)
2 medium-sized red, yellow or white onions chopped
1 tablespoon tomato paste
¾ teaspoon salt

Whole Spices (*See Recipe Notes Below)

½ teaspoon cumin seeds *
½ teaspoon green cardamom pods *
2 cinnamon sticks *
½ teaspoon black peppercorns *
½ teaspoon cloves *

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Instructions

If making your own pilau masala, roast and grind half of the whole spices. Use the other half whole or unground, as described in the steps below.
To clean the rice, fill a bowl about three-quarters full of water and stir the rice with your hand. Drain the water and repeat this process two more times until the water is clear. Finally, soak the rice in water.
While the rice is soaking, soak the whole spices in a cup of water.
Cook the beef, salt, stock cube (optional), crushed garlic and ginger, bay leaves, and water in a medium-sized pot until the meat is tender. Strain the meat and set the broth aside for later use.
Using the same pot, heat the cooking oil and add the beef and onions. Fry the beef and onions in the same pot for about 5 minutes, or until the onions are brown and the meat is browned.
Add the tomato paste, the soaked spices along with the soaking liquid, ground pilau masala, and potatoes. Stir and cook for two minutes.
Mix the reserved broth and hot water to make five cups in total. Drain the rice and set it aside.
Pour the measured hot water and broth into the pot. Add the rice and increase the heat to high. Cook uncovered for 7-8 minutes until most of the water has been absorbed. Check and add more salt if needed.
Reduce the heat to low, cover the pot with aluminum foil or a lid and cook for a further 5 minutes, until all the liquid has been absorbed and the rice is cooked through.
Allow it to sit for 5 minutes, before serving. Serve hot, with kachumbari, steamed cabbage, or your favourite dishes.

Equipments used:

Notes

This recipe uses beef, but chicken, lamb, goat, or no meat for vegetarian options work too.
This recipe uses beef, but chicken, lamb, goat, or no meat for vegetarian options work too.
Generally, use two cups of liquid per cup of rice, adjusting based on rice variety.
Generally, use two cups of liquid per cup of rice, adjusting based on rice variety.
Start with 1 ½ tablespoons of ground spice; increase to 2-3 tablespoons for a more fragrant dish.
Start with 1 ½ tablespoons of ground spice; increase to 2-3 tablespoons for a more fragrant dish.
Begin cooking on high heat, then reduce to for an even cook, and fluffier rice.
Begin cooking on high heat, then reduce to for an even cook, and fluffier rice.
Cover rice with foil or a lid towards the end to cook in its own steam, to prevent it from turning soggy.
Cover rice with foil or a lid towards the end to cook in its own steam, to prevent it from turning soggy.
Adjust the time based on rice variety, with a starting liquid ratio of 1:2. Add more liquid if necessary.
Adjust the time based on rice variety, with a starting liquid ratio of 1:2. Add more liquid if necessary.
If rice dries out before fully cooked, gradually add salted boiling water (a quarter cup at a time), poking holes for absorption. Avoid adding too much water at once to prevent sogginess.
If rice dries out before fully cooked, gradually add salted boiling water (a quarter cup at a time), poking holes for absorption. Avoid adding too much water at once to prevent sogginess.

Nutrition Information

Show Details

Calories 590kcal (30%) Carbohydrates 82g (27%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 47mg (16%) Sodium 539mg (22%) Potassium 1046mg (30%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 56IU (1%) Vitamin C 32mg (36%) Calcium 86mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 590 kcal

% Daily Value*

Calories	590kcal	30%
Carbohydrates	82g	27%
Protein	26g	52%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	47mg	16%
Sodium	539mg	22%
Potassium	1046mg	22%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	56IU	1%
Vitamin C	32mg	36%
Calcium	86mg	9%
Iron	4mg	22%