Entree: Uganda – Ugandan Pilau (Fragrant spiced rice pilaf cooked with beef and warm whole spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 28 min

Additional 10 min

Total 1 hr

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch pieces
- 2 cups (400 g) long-grain rice (preferably basmati), rinsed until water runs clear
- 4 cups (960 ml) beef broth or water
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 5 oz (150 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) tomato paste
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1 to 1 1/2 tsp (5–7 g) kosher salt, to taste
- 1 bay leaf
- 2 medium tomatoes, chopped, approx. 8 oz (225 g) (optional)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Season beef with 1/2 tsp (2.5 g) salt and brown in batches until well-seared; remove and set aside.
2. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil. Add sliced onion and cook 8–10 minutes until deep golden and caramelized.
3. Stir in garlic, ginger and tomato paste; cook 1–2 minutes. Add cardamom, cinnamon stick, cloves, ground cumin, ground coriander and black pepper; toast spices 30–45 seconds until aromatic.
4. Return beef to the pot, add chopped tomatoes if using, and stir to combine. Pour in rice and stir to coat grains in the spiced onion mixture for 1–2 minutes.
5. Add broth, bay leaf and remaining salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until rice is tender and liquid absorbed.
6. Turn off heat and let rest, covered, 10 minutes. Remove bay leaf and cinnamon stick and fluff pilau gently with a fork.
7. Garnish with chopped cilantro or parsley and serve hot with kachumbari or a simple vegetable side.