Photo from pinterest.com
Pilao is a beloved rice dish from East Africa, particularly popular in coastal regions such as Kenya, Tanzania, and Zanzibar. This spiced rice recipe combines fragrant basmati rice with aromatic spices, tender meat, and a medley of vegetables, creating a deeply flavorful and satisfying dish. Pilao is often served during special occasions but is easy enough to make for an everyday meal.
Ingredients
2 cups (1 lb / 500 g) basmati rice
1 lb (500 g) beef or chicken, cubed
1 large onion, finely sliced
2 large tomatoes, diced
4 cups (1 L) water or broth
1/4 cup (60 ml) vegetable oil
1 tbsp (15 g) garlic, minced
1 tbsp (15 g) ginger, minced
1 tbsp (10 g) Pilao spice mix or whole spices (cinnamon stick, cloves, cardamom, cumin seeds)
Salt to taste
Instructions
Prepare the Meat: In a large pot, heat the oil over medium heat. Add the meat and cook until browned. Remove and set aside.
Cook the Aromatics: In the same pot, add the sliced onion and cook until golden brown. Add the minced garlic and ginger, cooking until fragrant.
Add Spices and Tomatoes: Add the Pilao spice mix (or whole spices) and cook for a minute until they release their aroma. Stir in the diced tomatoes, cooking until they soften and create a thick sauce.
Combine with Meat and Rice: Return the browned meat to the pot, mixing with the sauce. Add the rice, stirring to coat the grains with the sauce and spices.
Simmer: Pour in the water or broth and season with salt. Cover and let simmer on low heat for 20-25 minutes until the rice is tender and the liquid is fully absorbed.
Fluff and Serve: Remove the pot from heat, allowing it to sit for 5 minutes before fluffing the rice with a fork.
Serving
Serve Pilao hot with a side of kachumbari (a fresh tomato and onion salad) or a dollop of yogurt to balance the spices.
This East African Pilao rice is a delightful, aromatic dish that brings together fragrant spices and hearty ingredients in one pot. Whether for a special celebration or a comforting family dinner, Pilao is sure to be a hit at the table.
