Recipe
Kenyan Beef Pilau
Fragrant Kenyan beef pilau for four, with toasted whole spices, deeply browned onions and basmati rice cooked until tender in savoury beef stock.
Ingredients
Method
20 mins prep65 mins cook85 mins total
Toast the cinnamon, cardamom, cloves and pilau masala in the oil for 1 minute.
Add the onions and cook for 12 minutes until dark golden. Stir in garlic and ginger.
Add the beef and brown for 5 minutes, then add 250 ml stock. Cover and simmer for 35 minutes until nearly tender.
Stir in the rice, remaining stock and salt. Bring to the boil, cover and cook on low for 20 minutes.
Rest covered for 10 minutes, fluff gently and serve with kachumbari.
Notes
Use a heavy-based pan with a tight-fitting lid, and keep the heat low once the rice is added so the bottom does not catch.
About this recipe
This Kenyan beef pilau builds its flavour in layers. Whole spices and pilau masala are toasted in oil, then onions are cooked until deeply golden before the beef, garlic and ginger go in. A short simmer tenderises the beef and creates a rich base for the rice.
The basmati cooks in the seasoned stock so every grain carries the warm spice and savoury flavour. Rest the covered pilau before fluffing it, then serve with fresh kachumbari for a bright contrast.
