Kenyan Pilau Rice
East African pilau is fragrant with whole spices, tender meat, and richly browned onions. Less spicy than Indian biryani but equally aromatic.
Ingredients
- 2 cups basmati rice
- 1 lb beef, cubed
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tomatoes, diced
- Whole spices: 4 cardamom pods, 4 cloves, 1 cinnamon stick, 1 tsp cumin seeds, 1 tsp black peppercorns
- 1 tbsp pilau masala (or curry powder)
- 4 cups beef broth
- 3 tbsp oil
- Salt
Instructions
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1
Heat oil in a heavy pot. Cook onions slowly until very dark brown, about 15 minutes. This deep caramelization gives pilau its color.
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2
Add garlic, ginger, and whole spices. Cook 1 minute. Add beef and brown.
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3
Add tomatoes, pilau masala, and salt. Cook 5 minutes until tomatoes break down.
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4
Add rinsed rice and stir to coat. Pour in broth, bring to a boil, then cover and reduce to lowest heat.
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5
Cook 18 minutes undisturbed. Rest 5 minutes off heat, then fluff with a fork.
