Entree: Kenya – Nairobi & Central Kenya – Pilau (Aromatic spiced rice cooked with meat and whole spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 3 cups (555 g) long-grain rice, rinsed until water runs clear
- 1 lb (454 g) beef, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cinnamon stick (about 2 inches / 5 cm)
- 6 green cardamom pods, lightly crushed
- 6 whole cloves
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (4 g) pilau masala or garam masala
- 4 cups (950 ml) beef or chicken broth, hot
- 1 1/2 tsp (8 g) fine salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 medium tomatoes, chopped, about 8 oz (225 g) (optional)
- 2 medium potatoes, peeled and cubed, about 10 oz (280 g) (optional, used in many Kenyan variants)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Step 1: Prepare aromatics and toast spices — heat vegetable oil in a heavy-bottomed pot over medium heat. Add the cinnamon stick, crushed cardamom pods, cloves, and cumin seeds. Fry until fragrant, about 1 minute.
2. Step 2: Brown the base — add the thinly sliced onions and sauté until deep golden brown, about 12–15 minutes, stirring frequently to avoid burning. Stir in the garlic and grated ginger and cook 1 minute more.
3. Step 3: Cook the meat — add the cubed beef to the pot and brown on all sides. Stir in ground coriander, turmeric, pilau masala, salt, and black pepper. If using, add chopped tomatoes and cubed potatoes; cook 3–4 minutes until tomatoes begin to soften.
4. Step 4: Add rice and broth — fold in the rinsed rice, stirring to coat grains with oil and spices. Pour in hot broth, bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 18–22 minutes or until rice is tender and liquid absorbed.
5. Step 5: Rest and finish — remove from heat and let the pilau rest, covered, for 10 minutes. Fluff gently with a fork, discard whole spices like cinnamon stick and cardamom pods if desired, and garnish with chopped cilantro or parsley before serving.