Swahili Kenyan Pilau

Swahili pilau rice served on a plate, with some kachumbari on the side.

Make the best Swahili-style Kenyan pilau! Fragrant, easy to make, and delicious, this recipe is a must-try!

Course Dinner, Lunch, Main Course

Cuisine African, East African, Kenyan, Swahili

Diet Gluten Free

Prep Time 15

Cook Time 20

Resting time 5

Total Time 40

Servings

Calories 590kcal

Author Kate Hahnel

Equipment

medium-sized pot or pan
Mixing bowl
a cup or a ramekin

Ingredients

2 cups long-grain basmati rice
1½ tablespoon ready-made pilau masala spice
1 lb stewing beef diced
2 tablespoon garlic crushed
2 tablespoon ginger crushed or minced
4 bay leaves
1 stock cube (optional)
⅓ cup cooking oil
5 cups beef broth and water (a combination of both)
4 potatoes peeled and cubed (optional)
2 medium-sized red, yellow or white onions chopped
1 tablespoon tomato paste
¾ teaspoon salt

Whole Spices (*See Recipe Notes Below)

½ teaspoon cumin seeds *
½ teaspoon green cardamom pods *
2 cinnamon sticks *
½ teaspoon black peppercorns *
½ teaspoon cloves *

Instructions

If making your own pilau masala, roast and grind half of the whole spices. Use the other half whole or unground, as described in the steps below.
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.
While the rice is soaking, soak the whole spices in a cup of water.
Cook the beef, salt, stock cube (optional), crushed garlic and ginger, bay leaves, and water in a medium-sized pot until the meat is tender. Strain the meat and set the broth aside for later use.
Using the same pot, heat the cooking oil 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.
Add the tomato paste, the soaked spices along with the soaking liquid, ground pilau masala, and potatoes. Stir and cook for two minutes.
Mix the reserved broth and hot water to make five cups in total. Drain the rice and set it aside.
Pour the measured hot water and broth into the pot. Add the rice and increase the heat to high. Cook uncovered for 7-8 minutes until most of the water has been absorbed. Check and add more salt if needed.
Reduce the heat to low, cover the pot with aluminum foil or a lid and cook for a further 5 minutes, until all the liquid has been absorbed and the rice is cooked through.
Allow it to sit for 5 minutes, before serving. Serve hot, with kachumbari, steamed cabbage, or your favourite dishes.

Video

Notes

- This recipe uses beef, but chicken, lamb, goat, or no meat for vegetarian options work too.

- Generally, use two cups of liquid per cup of rice, adjusting based on rice variety.

- Start with 1 ½ tablespoons of ground spice; increase to 2-3 tablespoons for a more fragrant dish.

- Begin cooking on high heat, then reduce to for an even cook, and fluffier rice.

- Cover rice with foil or a lid towards the end to cook in its own steam, to prevent it from turning soggy.

- Adjust the time based on rice variety, with a starting liquid ratio of 1:2. Add more liquid if necessary.

- If rice dries out before fully cooked, gradually add salted boiling water (a quarter cup at a time), poking holes for absorption. Avoid adding too much water at once to prevent sogginess.

Nutrition