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East African Pilau
African

East African Pilau

A flavorful and aromatic rice dish filled with spices, meat, and vegetables, representing the vibrant flavors of East African cuisine.

Total Time1 minute
Servings6
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
60
Carbs
15
Fat
4
Fiber
0g
Sodium
Ingredients
  • 2 cups basmati rice
  • 1 lb chicken, cut into pieces (or beef/lamb)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoons pilau spice mix (cumin, coriander, cardamom, cinnamon, cloves)
  • 4 cups chicken or vegetable broth
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • Salt to taste
  • Fresh cilantro for garnish
  • Lemon wedges for serving
Instructions
  1. 1Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
  2. 2In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they are translucent, about 5-7 minutes.
  3. 3Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
  4. 4Stir in the chicken pieces and cook until browned on all sides, about 8-10 minutes.
  5. 5Add the chopped tomatoes and the pilau spice mix. Cook for another 5 minutes, allowing the tomatoes to break down and blend with the spices.
  6. 6Pour in the chicken or vegetable broth and bring the mixture to a boil. Season with salt to taste.
  7. 7Once boiling, add the drained rice to the pot. Stir gently to combine and ensure the rice is evenly distributed.
  8. 8Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
  9. 9In the last 5 minutes of cooking, add the diced carrots and peas on top of the rice (do not stir). Cover the pot again and allow the residual heat to cook the vegetables.
  10. 10Once done, remove the pot from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork before serving.
  11. 11Garnish with fresh cilantro and serve with lemon wedges.
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