East African Pilau
Rice pilau is a traditional East African dish that has a hearty, well-rounded flavour profile that can be enjoyed by many different palates. With fragrant, aromatic spices and rich pieces of tender beef, we're sure this dish will impress!
- Coffee grinder or food processor
- 1 tsp Cloves
- 2 tbsp Cumin Seeds
- 1 Cinnamon Stick
- 1 tbsp Coriander
- 1/2 tbsp Black Peppercorns
- 12 Cardamom Pods
- 2 cups Basmati Rice
- 5 Potatoes peeled and cut into quarters
- ¼ cup Vegetable Oil
- 2 Red Onions thinly sliced
- 4 cloves Garlic minced
- 2 tbsp Ginger minced
- 1 Serrano Chile finely chopped
- 1 tbsp Pilau Spice Mix
- 2 Beef Stock Cubes
- ¼ cup Cilantro fresh, roughly chopped
- 1 lb Beef Sirloin cubed
- 3 Tomatoes diced
- 4 cups Water
- 2 Bay Leaves
- Salt to taste
For the spice mix:
- Add cloves, cumin, cinnamon, coriander, peppercorns, and cardamom in a dry pan.
- Roast over low heat until fragrant and warmed through. Finely grind.*
For the rice pilau:
- Heat oil in a large, deep pot on medium-high heat.
- Add the onions and cook until they turn golden brown, but not burnt!
- Add the garlic, ginger, and serrano pepper, and sauté until fragrant, typically 1-2 minutes.
- Add the spice mix, beef stock, beef, cilantro, bay leaves, and salt. Cook for 8 to 10 minutes, or until the meat is caramelized.
- Add the tomatoes and cook until they've released their liquid, generally another 4-5 minutes.
- Add the water and potatoes, and bring to a boil. Boil for 10 minutes.
- Stir in rice, reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed.
- Once all liquid is absorbed, fluff with a fork, and serve immediately!
*This will make far more spice mix than you will need for this recipe. Store the remainder in an airtight container in a cool, dark place for up to 6 months.