How to Cook Pilau in 9 Easy Steps

Ingredients

-2 cups of Rice (long grain rice/Basmati/Pishori)

– 1 cup Green peas (optional)

– 1/4Kg of beef/chicken breast (cubed)

– 2 Carrots (cubed)

– 1 Large onion (diced)

– 1 Large Green pepper/ pilipili hoho (diced)

– 1 medium sized bulb of Garlic (pounded)

– 1 small piece of fresh ginger (pounded)

– Tomato paste (450g)

– Freshly ground Pilau Masala/ Whole spices

– Cooking oil as required

– Clean Water

Method

1. Heat oil in a small pan, add chopped ginger and stir. Add in the meat (beef/chicken) and stir continuously, add some salt and cover the pan. Let the meat cook in its own juice under low heat to preserve the flavour. Add some little water and let it cook till it’s tender.

2. Take a larger cooking pan/sufuria and heat some oil (ensure it is sufficient to prevent sticking). Add your diced onions and fry until they seem transparent, add in your pounded ginger and garlic mixture and stir for a few minutes. Once your garlic begins to turn brown it’s good to go.

3. Stir in the diced green peppers. in the diced carrots and boiled green peas

4. Add the tomato paste into the mixture (use a teaspoon or two of water to dissolve the paste)

5. Add 3 tablespoons of pilau masala into the mixture

6. Add the meat, salt to taste and some little water and cover the pan. Let the meat cook for about 3 minutes.

7. Once you meat has absorbed all the spices, add in your 2 cups of rice(washed) and 4 cups of hot water.

8. Cover the pan and let your pilau cook under medium heat until all the water has evaporated. Ensure you stir it frequently to prevent the rice from sticking at the bottom of the pan, keep regulating the heat to ensure your pilau doesn’t burn.

9. Your pilau is now ready! Serve with kachumbari , pilipili ya kukaanga or any other stew as desired.

Enjoy!!!

I made vegetable pilau and served it with Kachumbari
I made vegetable pilau and served it with Kachumbari

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About Canduh

A Quantity Surveyor who loves Photography, Food and Travel. This blog is a journal of my cooking, dining and travel escapades

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