Kenyan Pilau
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The Tale of Kenyan Pilau
Story updated
Pilau reached the Swahili coast through Arab and Persian traders possibly before 1492, who brought rice and warming spices like cinnamon, cardamom, and cloves that still season the dish today. Kenyan pilau developed its own character distinct from Indian versions, browned deeply with caramelized onions, and became the centerpiece of Swahili wedding feasts.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, rinsed
- 1 1/2 lb beef, cubed
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp pilau masala spice blend
- 2 cinnamon sticks
- 4 cloves
- 3 cardamom pods
- 4 cups beef stock
- 3 tbsp oil
Instructions
- 1Heat oil in a heavy pot and fry the onions until deep golden brown, about 12 minutes.
- 2Add garlic and ginger and cook 2 minutes until fragrant.
- 3Add the beef and brown on all sides.
- 4Stir in pilau masala, cinnamon, cloves, and cardamom and cook 2 minutes.
- 5Add the beef stock, bring to a boil, cover, and simmer 25 minutes until beef is tender.
- 6Stir in the rice, cover, and cook on low heat 18-20 minutes until the liquid is absorbed and rice is tender.
- 7Fluff with a fork and serve hot, often with kachumbari.
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