Entree: Tanzania – Zanzibar – Zanzibar Pilau (Fragrant spiced rice cooked with meat and whole spices typical of Zanzibar)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 cups (400 g) basmati rice, rinsed until water runs clear
- 4 cups (960 ml) beef stock (960 g)
- 3 tbsp (45 ml) vegetable oil or ghee (45 g)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) pilau masala or 1 tbsp (15 g) garam masala blended with 1 tsp (5 g) ground cumin (15 g)
- 3 cinnamon sticks (about 3 sticks, 5 cm each)
- 10 green cardamom pods (approx. 6 g)
- 6 whole cloves (approx. 1.5 g)
- 2 bay leaves (approx. 2 g)
- 1 tsp (5 g) ground turmeric (5 g)
- 1 tbsp (15 g) tomato paste (optional) (15 g)
- 1 tsp (5 g) salt, plus more to taste (5 g)
- 1/2 tsp (2.5 g) freshly ground black pepper (2.5 g)
- 2 medium tomatoes, chopped (optional) (about 8 oz / 225 g)
- 1/4 cup (15 g) chopped cilantro or coriander leaves for garnish (15 g)
- 2 tbsp (30 g) butter or ghee for finishing (30 g)

Instructions

1. Heat oil or ghee in a heavy pot over medium-high heat. Add cinnamon sticks, cardamom pods, cloves, and bay leaves; toast 30–60 seconds until fragrant.
2. Add sliced onion and cook, stirring, until deep golden brown and caramelized, about 10–12 minutes. Stir in garlic and cook 30 seconds more.
3. Add beef cubes and sear until browned on all sides, about 6–8 minutes. Stir in pilau masala (or spice blend), turmeric, tomato paste (if using), chopped tomatoes (if using), salt, and pepper; cook 2–3 minutes to coat the meat.
4. Pour in beef stock, bring to a simmer, cover, and reduce heat to low. Braise until beef is nearly tender, about 25–30 minutes.
5. Remove whole spices if desired (or leave for stronger flavor). Taste and adjust seasoning. Add rinsed basmati rice evenly over the braised beef without stirring; gently press rice into the liquid. Add additional stock or water if rice will not be fully submerged (rice should be just covered by liquid).
6. Bring to a gentle boil, then reduce heat to very low, cover tightly, and cook undisturbed 15–18 minutes until rice is tender and liquid absorbed.
7. Turn off heat and let pilau rest covered 10 minutes. Stir in butter or ghee and fluff rice gently with a fork to combine meat and grains.
8. Transfer to a serving platter, garnish with chopped cilantro, and serve with kachumbari or plain raita and lemon wedges.