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Homemade Kenyan Pilau photo

Kenyan Pilau

This Kenyan Pilau is a vibrant, aromatic rice dish that’s perfect for gatherings and celebrations!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Kenyan
Ingredients Equipment Method Notes

Ingredients
  

For the Pilau:
  • 2 tablespoons Canola Oil for sautéing
  • 9 ounces Beef cut into small pieces
  • 2 medium Onions finely chopped
  • 1 teaspoon Ginger grated
  • 4 cloves Garlic minced
  • 1 teaspoon Garlic grated
  • 2 cups Basmati Rice
  • 1/2 tablespoon Ground Cardamom
  • 4 pieces Star Anise
  • 4 pieces Cinnamon Sticks
  • 2 tablespoons Cumin Seeds
  • 7 whole Black Peppercorns
  • 2 tablespoons Seasoning Powder to enhance flavor

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Start by gathering all your ingredients. Chop the onions finely, and cut the beef into small pieces. Grate the ginger and garlic to have them ready for cooking.
  2. In a large pot or Dutch oven, heat 2 tablespoons of canola oil over medium heat. Allow the oil to warm up before adding the onions.
  3. Add the chopped onions to the pot, stirring frequently until they become translucent and fragrant. This should take about 5-7 minutes.
  4. Next, add the grated ginger and garlic to the onions, along with the ground cardamom, cumin seeds, black peppercorns, and the cinnamon sticks. Stir well to combine and let the spices cook for 2-3 minutes, allowing their flavors to meld.
  5. Add the beef pieces to the pot. Stir to coat the meat with the onion and spice mixture. Cook for about 5-7 minutes, or until the beef is browned on all sides.
  6. Rinse the basmati rice under cold water until the water runs clear. Drain well and add the rice to the pot. Pour in enough water to cover the rice by about an inch. Stir in the seasoning powder.
  7. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until the rice is cooked and has absorbed all the liquid.
  8. After the rice has cooked, remove the pot from heat. Let it sit, covered, for an additional 5 minutes. Open the lid and fluff the rice with a fork. Discard the cinnamon sticks and star anise before serving.

Notes

  • For a vegetarian option, substitute beef with a mix of vegetables.
  • Store leftover pilau in an airtight container in the fridge for up to 3 days.
  • For added spice, include chopped green chilies in the recipe.