Pilau

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One of the most popular dishes one can eat is Pilau. It refers to rice cooked in seasoned broth. It's popular in many countries in the world, and variations abound. Usually made with a meat (commonly goat meat) and various spices. Enjoy making it.

Difficulty: Medium - experience needed
Serves: 6

Preparation time:
Cooking time:

Ingredients

One kilo of white rice – preferably
long-grained aromatic.
Half a kilo of goat meat – diced. Beef mutton or chicken will also do.
Freshly ground garlic.
Freshly ground ginger.
One large onion – sliced.
Two large tomatoes – sliced. (You could use tomato paste instead)
Cooking oil.
Pure ground pilau masala.
Half cup coconut milk – optional.
Whole potatoes – optional.
Dash of pepper and salt – optional.
Other spices – optional

Method

Boil the meat until tender. Sprinkle some salt to taste. Once cooked, drain the remaining broth into a container and put aside.
Add the fat and onions. Cook for a couple of minutes.
Add freshly ground ginger and garlic then stir. Boil the meat until tender. Sprinkle some salt to taste. Once cooked, drain the remaining broth into a container and put aside.
Add the fat and onions. Cook for a couple of minutes.
Add freshly ground ginger and garlic then stir. Add the tomatoes or tomato paste. If you like, add the potatoes. Stir.
Let it cook for five to 10 minutes. Add two level teaspoons of pure ground pilau masala and the dash of pepper. If you are using other spices, add them at this point. Stir.
Let the spicy mixture simmer for about three minutes. Then add four to five cups of the meat broth. Top up with hot water or coconut milk if necessary.
Wash the rice. After the water or broth has boiled, add the rice. Cook under low heat until all water has dried up or until ready.

Serving tips
Pilau must always be served dry, not wet. Pilau goes well with kachumbari, and a spicy, thick soup on the side. Ripe bananas are great for garnishing or as dessert.

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