How to make Pilau in Kenya

Are you tired of regular white rice and just want to eat something spicy, rich, and delicious? I got you! Try our pilau here.

Prep Time 30

Cook Time 1 10

Course Main Course

Servings 4 People

First, clean and cut the meat into bite-size pieces.
Set the meat in a large saucepan and let it cook slowly, aiming to tenderize it. Alternately, marinate the meat with ginger-garlic paste for 45 minutes to 1 hour before we start cooking.
Rinse your rice and set it aside, ready for the cooking.
Chop the onions and crush your ginger and garlic, then set aside.

If you have the ground pilau masala ready, you won't need this step. If not, this step is vital (roast the spices).
Take the whole spices, set them in a pan, and roast them over an open charcoal-like fire. Alternatively, put the mix in a heated oven for 5-10 minutes at 180C. Once ready, use a pestle and motor to grind. You'll love the rich aroma.

By now, the meat is tender and ready for the next step. Since the meat is tender and dried out, add some oil to fry and brown it. Keep tossing the meat with the oil, giving it time to brown—I mean, give it 3-5 minutes.
Add the chopped onions and let it brown. Keep tossing since you don't want it to burn; instead, we want it to be golden brown.
Add the ginger garlic paste you crushed earlier and cook it for about a minute.
Next, add the roasted whole spice we made to deliver the perfect brown color, rich flavor, and aroma. You could use the ready-ground one if you didn't roast your pilau whole spice mix.
Add the rice and toss it a bit to coat it with the rich goodness.
Add salt and water or the beef broth, and then give one last gentle toss.
Cover it and let it cook over slow heat.
Finally, fluff the rice and serve with your favorite kachumbari and drink.

For greater flavour, roast the whole spices and use them instead of ground pilau masala.

Pilau is versatile and you can use more ingredients of your choice.

Keyword beef pilau, Kenyan pilau, pilau