Pilau (Kenyan Aromatic Rice with Meat)

  • Total time - 70 minutes
  • Preparation - 20 minutes
  • Cooking (meat) - 20 minutes
  • Cooking (rice) - 30 minutes
  • Servings: 4
  • Country: Kenya
Brown Kenyan Pilau rice with beef pieces and onion, served in a bowl.

The key to true Pilau is first to brown the onion until dark brown (which gives the rice its characteristic shade and sweetness) and to use a good, whole blend of Pilau spices. Never rinse the rice until it is added to the spiced base, or it will lose its aroma.

Traditionally, Pilau is served with a simple tomato and onion salad (Kachumbari).

Ingredients

For the Pilau

  • 500 g beef stewing meat (diced)
  • 1 piece onion (large, thinly sliced)
  • 4 tbsp vegetable oil
  • 4 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 2 cups (approx. 400 g) Basmati rice
  • 4 cups broth/stock from cooking the meat
  • 1 tbsp Pilau spice blend
  • to taste salt

Pilau Spice Blend (Ground or Whole)

  • 1 tsp Cloves
  • 1 tsp Cardamom (pods or ground)
  • 1/2 tsp Cinnamon (ground)
  • 1/2 tsp Cumin (whole/ground)
  • 1/2 tsp Black Pepper (whole/ground)

Instructions

Step 1: Pre-cook Meat and Broth

Boil the meat (beef or chicken) in a large pot with enough water and a little salt until tender. This takes about 45–60 minutes for beef, 20 minutes for chicken. Remove the meat and reserve exactly 4 cups of the broth.

Step 2: Spiced Base (Pilau Base)

In the pot you will cook the rice in, heat the oil over medium-high heat. Add the sliced onion and sauté until it turns brown. Let it sauté until it is almost dark brown (but not burned!) – this will give the Pilau its colour.

Add the garlic, ginger, and Pilau spice blend. Sauté for 1–2 minutes until fragrant (sauté a little longer if using whole spices).

Step 3: Rice and Cooking

Add the rinsed, but uncooked Basmati rice and sauté it in the spiced base for 1 minute to coat it with oil and aroma.

Return the pre-cooked meat to the pot. Add 4 cups of the reserved broth and salt. Stir well.

Bring to a strong boil, then immediately reduce the heat to the minimum, cover the pot with a lid, and simmer for 15 minutes ( or according to the rice package instructions) until all liquid is absorbed and the rice is cooked.

Step 4: Rest and Serve

Remove the pot from the heat (or turn off the burner) and let the rice stand, covered, for another 10 minutes. The steam will complete the cooking process and separate the grains.

Open the pot and gently fluff the rice with a fork. Serve warm, traditionally with Kachumbari salad (chopped tomato, onion, coriander, lemon juice).