Entree: Tanzania – Dar es Salaam & Coast – Pilau (Fragrant spiced rice cooked with beef, whole spices, and caramelized onions typical of the Tanzanian coastal pilau)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 cups (370 g) long-grain basmati rice, rinsed until water runs clear
- 3 cups (720 ml) beef stock or water
- 4 tbsp (60 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 3 cloves garlic, minced, about 9 g
- 1 tbsp (6 g) grated fresh ginger
- 1 medium potato, peeled and cubed, about 7 oz (200 g)
- 1 cinnamon stick (about 3 g)
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 bay leaf
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) lemon juice (optional, to brighten)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the beef pieces and brown on all sides; remove and set aside.
2. Add remaining 2 tbsp (30 ml) oil to the pot. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove and reserve about 1/3 cup (approx. 80 g) of the fried onions for garnish.
3. In the same pot, add the garlic and ginger and cook 1 minute until fragrant. Add the cinnamon stick, cardamom pods, cloves, cumin seeds, ground coriander, turmeric, and bay leaf; toast briefly for 30–45 seconds.
4. Return the browned beef to the pot, season with 1 1/2 tsp (8 g) salt and 1/2 tsp (1 g) pepper, stir to coat with spices, then add 3 cups (720 ml) beef stock. Bring to a simmer, cover, and cook until the beef is nearly tender, about 30–35 minutes.
5. Add the cubed potato and rinsed rice to the pot, gently leveling the rice but without stirring. Adjust seasoning. Bring to a gentle boil, reduce heat to low, cover tightly, and cook undisturbed until rice is tender and liquid is absorbed, about 18–20 minutes.
6. Remove from heat and let rest, covered, for 10 minutes. Fluff the rice gently with a fork, fold in the reserved caramelized onions and 2 tbsp (30 ml) lemon juice if using.
7. Garnish with chopped fresh cilantro and additional fried onions. Serve hot alongside kachumbari or plain yogurt if desired.