Entree: Tanzania – Northern Tanzania – Pilau (Fragrant spiced rice cooked with meat and warm whole spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 2 cups (360 g) basmati rice, rinsed until water runs clear
- 2 medium onions, thinly sliced, approx. 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil or ghee
- 3 cups (720 ml) beef broth or water
- 1 cinnamon stick (about 2 inches / 5 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1 tbsp (15 g) tomato paste (optional, for color and depth)
- 3 cloves garlic, minced, approx. 9 g
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 medium potato, peeled and cut into 1/2-inch cubes, approx. 6 oz (170 g) (optional, common in some regional variants)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat 3 tbsp (45 ml) oil in a heavy-bottomed pot over medium-high heat. Add the beef pieces and sear until browned on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced onions and cook over medium heat until soft and golden brown, about 10–12 minutes. Add minced garlic and cook 1 minute more.
3. Stir in the cinnamon stick, crushed cardamom pods, whole cloves, 1 tsp (2 g) ground cumin, 1 tsp (2 g) ground coriander, and 1/2 tsp (1 g) turmeric. Cook spices with the onions 1–2 minutes until fragrant.
4. Return the browned beef to the pot, add 1 tbsp (15 g) tomato paste if using, and stir to coat. Add the cubed potato if using.
5. Add the rinsed rice to the pot and gently stir to combine with the meat and spices, letting the rice toast lightly for 1–2 minutes.
6. Pour in 3 cups (720 ml) beef broth or water, add 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper, and bring to a gentle boil.
7. Reduce heat to low, cover tightly, and simmer undisturbed 15–20 minutes until the rice is tender and liquid is absorbed.
8. Remove from heat and let rest, covered, 10 minutes. Fluff gently with a fork, remove whole spices like the cinnamon stick, and garnish with chopped cilantro or parsley before serving.