Pilau is becoming a very common dish nowadays unlike those days when we could only see it in a wedding, let alone even eating it. You could be lucky if your mother is one of the cooks. Go to a wedding or a family get together you’ll never miss to see pilau. The East African pilau is less spicy unlike the Indian one. These days right from the 5 star hotels to small hotels popularly known as “vibandaski” pilau never misses on the menu. Being born in swahili culture, this has been a common meal to me.
Here are the ingredients you’ll need to start of, and note that these quantities are for a 2 people meal.
- Rice 250 g of your choice. I prefer pishori or Basmati.
- 2 onions chopped.
- 250 g beef/chicken.
- A little crushed ginger.
- 3 table spoons of pilau masala.
- Salt to taste.
- 3 crushed garlic cloves.
- 4 tomatoes finely diced or you can use tomato paste.
- Cooking oil.
- Soy sauce.
- Start by heating oil in a sufuria adding in the chopped onions and ginger. Observe keenly on a medium flame until thy have browned.
- Proceed by adding in sliced beef or chicken and garlic and let the meat soften for about 3-4 minutes.
- Add the pilau masala and salt while stirring to ensure the spices are well distributed also to ensure the meat does not stick on the sufuria.
- Add the tomato paste or sliced tomatoes while stirring continuously. Then add a half a cup of water and cover with a lid for 2 minutes. Make sure this mixture forms a thick sauce.
- Add washed rice followed by 3 cups of water then cover and let it boil for utmost 10 minutes.
- Reduce the heat allowing the rice to simmer for about 5 minutes. Then stir using a fork about two times making sure the rice does not stick at the bottom of the sufuria.
- Allow the all the water in the rice to evaporate before finishing your cooking.
- once done, you can serve your pilau with kachumbari.[ Sliced tomatoes, sliced onions ,fruit lemon juice, salt].