Swahili Kenyan Pilau

Method10 steps

1. 1

   Step 1: If using the ready-made pilau masala, skip roasting and keep the whole spices for soaking. For the source homemade alternative, dry-roast and grind half of each listed whole spice; use the other halves whole in step 3 and omit the separate ready-made masala. Choose one route.

   Uses Half of ½ tsp cumin seeds (*) only for the optional homemade ground-spice route · Half of ½ tsp green cardamom pods (*) only for the optional homemade ground-spice route · Half of 2 cinnamon sticks (*) only for the optional homemade ground-spice route · Half of ½ tsp black peppercorns (*) only for the optional homemade ground-spice route · Half of ½ tsp cloves (*) only for the optional homemade ground-spice route

2. 2

   Step 2: To clean the rice, fill a bowl about three-quarters full of water and stir the rice with your hand. Drain the water and repeat this process two more times until the water is clear. Finally, soak the rice in water.

   Uses 2 cups long-grain basmati rice · Plain water as needed to rinse and soak the rice; discard after soaking

3. 3

   Step 3: While the rice soaks, soak the whole spices in one cup water: all the listed whole spices for the ready-made route, or the reserved unground halves for the homemade route. Keep this soaking liquid with the spices.

   Uses Whole cumin seeds, full stock for ready-made route or reserved half for homemade route · Whole green cardamom pods, full stock for ready-made route or reserved half for homemade route · Whole cinnamon sticks, full stock for ready-made route or reserved half for homemade route · Whole black peppercorns, full stock for ready-made route or reserved half for homemade route · Whole cloves, full stock for ready-made route or reserved half for homemade route · 1 cup water for soaking the whole spices

4. 4

   Step 4: Cook the beef with the measured salt (¾ tsp), optional stock cube (1), crushed garlic (2 Tbsp) and ginger (2 Tbsp), bay leaves (4) and enough water in a medium pot until the beef is tender. Strain, retaining the cooked meat separately and reserving the broth.

   Uses 1 lb stewing beef (diced) · ¾ tsp salt · 1 stock cube (optional) · 2 Tbsp garlic (crushed) · 2 Tbsp ginger (crushed or minced) · 4 bay leaves · Water as needed to cook the beef and make its broth

5. 5

   Step 5: Using the same pot, heat the cooking oil (⅓ cup) and add the beef and onions. Fry the beef and onions in the same pot for about 5 minutes, or until the onions are brown and the meat is browned.

   Brown the cooked beef and onions · 5 minUses Strained tender cooked beef · ⅓ cup cooking oil · 2 medium red, yellow or white onions, chopped

6. 6

   Step 6: Add the tomato paste (1 Tbsp), soaked whole spices with their soaking water, optional potatoes (4) and the chosen ground masala: either one and a half tablespoons ready-made masala or the ground half-spice mixture from step 1. Stir and cook for two minutes.

   Cook the spiced tomato-and-potato mixture · 2 minUses Browned cooked beef and onions · 1 Tbsp tomato paste · Whole soaked spices and their one cup water · 1½tbsp ready-made pilau masala only for the ready-made route · Ground half-spice mixture only for the homemade alternative · 4 potatoes (peeled and cubed (optional))

7. 7

   Step 7: Combine the reserved broth with enough hot water to make five cups, as written in the source card. Drain the soaked rice. The card separately adds the one cup spice-soaking liquid in step 6; its total is higher than the same source 1:2 rice guidance, so the liquid ratio remains a source concern rather than a tested correction.

   Uses Reserved beef cooking broth · Hot water only as needed to top the reserved broth up to five cups · Rinsed and soaked rice ready to drain

8. 8

   Step 8: Pour the measured broth mixture into the pot and add the drained rice. Bring to high heat and cook uncovered for seven to eight minutes as a guide, until most liquid is absorbed. Taste and add optional extra salt only if needed.

   Uncovered rice cooking guide · 8 minUses Browned beef and spiced mixture with the soaking water · Five cups prepared broth mixture, plus the drained rice · Extra salt only if needed after tasting

9. 9

   Step 9: Reduce the heat to low, cover and cook for a further five minutes as a source guide, until the rice and optional potatoes are tender and the liquid is absorbed. Continue as needed; if the rice dries before becoming tender, add boiling water a quarter cup at a time as suggested in the source.

   Covered rice finishing guide · 5 minUses Part-cooked beef pilau · Extra boiling water only if rice needs more liquid

10. 10

    Step 10: Allow it to sit for 5 minutes, before serving. Serve hot, with kachumbari, steamed cabbage, or your favourite dishes.

    Rest the finished pilau · 5 minUses Fully cooked beef pilau