HOW TO COOK PILAU.

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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.

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Here are the ingredients you’ll need to start of, and note that these quantities are for a 2 people meal.

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  1. Rice 250 g of your choice. I prefer pishori or Basmati.
  2. 2 onions chopped.
  3. 250 g beef/chicken.
  4. A little crushed ginger.
  5. 3 table spoons of pilau masala.
  6. Salt to taste.
  7. 3 crushed garlic cloves.
  8. 4 tomatoes finely diced or you can use tomato paste.
  9. Cooking oil.
  10. Soy sauce.
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COOKING PROCEDURE.

  1. Start by heating oil in a sufuria adding in the chopped onions and ginger. Observe keenly on a medium flame until thy have browned.
  2. Proceed by adding in sliced beef or chicken and garlic and let the meat soften for about 3-4 minutes.
  3. 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.
  4. 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.
  5. Add washed rice followed by 3 cups of water then cover and let it boil for utmost 10 minutes.
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  7. 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.
  8. Allow the all the water in the rice to evaporate before finishing your cooking.
  9. once done, you can serve your pilau with kachumbari.[ Sliced tomatoes, sliced onions ,fruit lemon juice, salt].
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