HOW TO COOK PILAU
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Swahili Pilau
Summary: Pilau is a specialty for the Swahili people of EAST AFRICA COUNTRIES. Pilau is now a common dish served during special occasions
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
Instructions
- 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.
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.
