Entree: Burundi – Central Culinary Region – Pilau (Aromatic spiced rice cooked with meat and warm East African spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (370 g) long-grain rice, rinsed and soaked 20 minutes
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 4 green cardamom pods, lightly crushed (approx. 2 g)
- 1 small cinnamon stick (approx. 2 g)
- 4 whole cloves (approx. 1 g)
- 1 small hot pepper (Scotch bonnet or similar), pierced (optional)
- 1 tsp (5 g) salt, or to taste
- 3 cups (720 ml) beef stock or water
- 2 tbsp (30 g) tomato paste
- 2 tbsp (8 g) chopped cilantro for garnish
- 1/4 cup (35 g) roasted peanuts or cashews (optional)

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Add beef pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add sliced onion and sauté until deep golden and caramelized, about 10–12 minutes; add garlic and ginger and cook 1 minute more.
3. Return beef to the pot. Stir in ground cumin and coriander, cardamom pods, cinnamon stick, and cloves; cook 1–2 minutes until aromatic.
4. Stir in tomato paste, then add drained rice and gently toss to coat grains with spice mixture for 1–2 minutes.
5. Pour in beef stock (or water) and add pierced hot pepper if using. Bring to a boil, then reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid absorbed.
6. Remove from heat and let rest, covered, 5–10 minutes. Fluff rice with a fork, discard whole spices like cinnamon stick and large cardamom pods if desired.
7. Garnish with chopped cilantro and roasted nuts if using. Serve warm.