Entree: Tanzania – Lake Victoria Tanzania – Pilau (Spiced rice cooked with meat and whole spices, a fragrant East African savory rice dish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 cups (400 g) basmati rice, rinsed and drained
- 3 cups (720 ml) beef stock or water
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. Heat the oil or ghee in a heavy pot over medium-high heat. Add the beef pieces and brown on all sides, about 6–8 minutes. Remove browned beef and set aside.
2. In the same pot, add the sliced onion and cook over medium heat until golden and softened, about 8–10 minutes. Add the garlic and cook 1 minute more.
3. Return the beef to the pot. Add the cinnamon stick, cardamom pods, cloves, ground cumin, ground coriander, black pepper, and salt. Stir to coat the meat and onions in the spices and cook for 1–2 minutes until fragrant.
4. Add the rinsed rice and stir to combine, allowing the rice to toast in the spiced oil for 1–2 minutes. Pour in the beef stock, bring to a boil, then reduce heat to low, cover tightly, and simmer gently until rice is cooked and meat is tender, about 18–22 minutes.
5. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork, remove whole spices (cinnamon, cardamom pods, cloves) if desired, and garnish with chopped cilantro before serving.