Curated recipe
Swahili Coast Pilau, the Proper Way
Video coming soon for this recipe.
Original recipe by Jikoni Magic on youtube — visit their site. Watch the original
The story
Pilau on the Swahili coast is a Friday dish, an Eid dish, a wedding dish — rice stained deep brown with caramelized onions and a masala pounded fresh: cumin, cardamom, cinnamon, black pepper, cloves. This curated method follows the coastal order of operations: whole spices bloomed in hot oil before the meat, stock added by feel, and the pot finished on the lowest heat under a tight lid so the bottom crisps without burning.
Ingredients
- 2 cups basmati rice, rinsed until clear
- 500g beef or chicken, cubed
- 3 large red onions, sliced thin
- 4 cloves garlic + 2 tbsp fresh ginger, pounded
- 2 tbsp pilau masala (cumin, cardamom, cinnamon, cloves, black pepper)
- 3 cups hot stock
- 4 tbsp oil or ghee
- Salt to taste
How it comes together
- 1
Fry the onions in hot oil until deep brown — this is the color of the dish, do not rush it.
- 2
Add garlic-ginger paste and the pilau masala; fry 1 minute until fragrant.
- 3
Add the meat and brown on all sides, seasoning with salt.
- 4
Add the rinsed rice and stir until every grain is coated.
- 5
Pour in the hot stock, bring to a boil, then cover tightly and cook on the lowest heat for 20 minutes.
- 6
Rest 10 minutes off the heat before opening. Serve with kachumbari.
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