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Tag: Kenyan Pilau

  • Kenyan Pilau

    Kenyan Pilau

    WHY BEEF PILAU?

    This is a dish that is to easy to cook. My family usually prefers it when we come home tired, are hungry and need to set up something quick to eat. The meal is preferred because it can be made easily and quick at the same time and yet it’s ingredients are not hard to find.After preparation, you can leave it to cook without alot of engagement with the cooking process. It is a powerful meal because it is full of spices that helps to keep your blood clean from toxins.

    What you need

    • 2 tablespoons of coriander
    • 1 tablespoon of cumin
    • 1/2 tablespoon of cloves
    • 1/2 teaspoon of turmeric
    • 1 tablespoon of cardamom
    • 1 tablespoon of cinnamon
    • 1/2 tablespoon of black pepper(optional)
    • 2 bay-leaves(optional)
    • 250 grams 1/4 kg cubed beef
    • 3-4 medium sized onions
    • 5 cloves of garlic
    • 1/2 tablespoon of fresh ginger
    • 2 cups of rice
    • 4 cups of water
    • Salt
    • 3-4 tablespoons of vegetable oil
    • 2 tablespoons of Pilau masala mix

    This ingredients are enough for 2-3 cups of rice, however this recipe described here uses 2 cups of rice.

    INSTRUCTIONS

    1. Start by frying the chopped onions in the vegetable oil until the onions are soft and almost browned.
    2. Add in the ginger and garlic paste and let this cook for 2 minutes until they’re fragrant.
    3. Add the cubed beef in, season generously with salt and cover.
    4. Allow the meat to cook until it dries up. The meat with let out its own juices and cook in them, and it will eventually dry out and begin to brown.
    5. Once the meat browns and caramelizes, add in the 2 tablespoons of Pilau masala mix( the pilau masala mix has the coriander , cumin, cloves, turmeric, cardamom, cinnamon and black pepper )and bay leaves.
    6. Let the spices toast for a minute to let them bring out their best flavors.
    7. Add in the washed rice and stir the rice into the spices until the rice gets mixed into the spices.
    8. Finally, add in the 4 cups of water and let this begin to boil while stirring to make sure everything is well mixed.
    9. Once it begins boiling, cover the cooking pot with foil tightly and reduce the heat to the lowest heat.
    10. The rice will simmer on low heat for about 15-20 minutes until it dries out.
    11. Once the rice is dry, remove the foil and fluff the rice using a fork. Remove and discard the bay leaves(if used).
    12. Use the fork to mix up the rice with any of the beef and onions that might have floated and settled at the top.
    13. Serve hot with some fresh kachumbari(salsa, optional)

    The food cooked can serve up to eight persons.

    FINAL NOTES

    As much as following a recipe to the letter is great the cooking time may vary depending on the type of rice, amount of heat, amount of rice and the type of cooking pot used.

    enjoy your meal! If you like it, don’t forget to invite us for dinner;

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