Entree: Tanzania – Tanzanian Highlands – Pilau (Fragrant spiced rice cooked with meat and vegetables)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 50 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 1.5 lb (680 g) beef chuck, cut into 1-inch (25 mm) cubes
- 3 cups (570 g) long-grain basmati rice, rinsed and soaked 20 minutes
- 4 cups (960 ml) beef stock or water
- 2 medium potatoes, peeled and quartered, about 12 oz (340 g)
- 2 carrots, cut into 1/2-inch (12 mm) pieces, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole green cardamom pods, lightly crushed
- 3 whole cloves
- 1 bay leaf
- 1/4 cup (60 ml) tomato paste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (10 g) fresh cilantro/coriander leaves, chopped for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the sliced onions and cook, stirring, until deep golden and caramelized, 15–20 minutes. Remove half the onions and set aside for garnish.
2. Add the beef cubes to the pot with the remaining onions and brown on all sides, about 6–8 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste, cumin, coriander, turmeric, cinnamon stick, crushed cardamom, cloves, bay leaf, salt, and pepper; cook 2 minutes to bloom the spices. Add the potatoes and carrots and toss to coat.
4. Pour in the beef stock and lemon juice, bring to a boil, then reduce heat and simmer, covered, until the beef and root vegetables are nearly tender, about 25–30 minutes.
5. Remove the cinnamon stick, cardamom pods, cloves and bay leaf if desired. Gently stir in the drained rice, spreading it evenly over the meat and vegetables without stirring too vigorously. Add additional hot water if necessary so the liquid level is about 1/2 inch (12 mm) above the rice.
6. Increase heat to bring to a gentle boil, then reduce to the lowest heat, cover tightly and simmer undisturbed for 18–20 minutes until rice is cooked and liquid is absorbed.
7. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork, garnish with reserved caramelized onions and chopped cilantro, and serve hot.