Pilau is a one pot dish that is very fragrant, tasty and with a lot of texture to it. At one point in your life you might have enjoyed a plate or two of hot pilau. If it’s cooked right, it could be one of your favorite meals ever.
My version might not be how you enjoy yours, however, this method I get to share with you today, will blow your mind, not only by how simple it might be, but to inform you, of the readily spices you have at your pantry.
Here’s what you’ll need:
*Prepping the Beef*
- 250 g of diced beef
- 1 liter of water
*Spices used in beef prep*
- 1/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon ground curry powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground mixed spices
- 1 teaspoon of dark soy sauce
- 1 cube of beef spice
*Prepping the Rice*
- 2 large red onions – sliced
- 1/4 cup of veggie oil
- 500 ml of un-washed dawaat rice
- Ginger / garlic paste with a little water
- 1 Liter of HOT STEAMY water
- 1 teaspoon of salt
*Important tools used*
- 2 – saucepans + lids
- wooden spoons
- heat from a stove
- Measuring spoon
Step 1: Prep the beef. In a sauce pan, add all the spices and soy sauce am mix well. Then add in the water and the beef chunks, stir and let it sit and be infused with all those spices for 5 mins. Over medium heat, boil the meat until its super soft to your liking. NB: How I know the meat is ready, is a take one piece out of the sauce pan, and try cutting it with a spoon. If it gets cut very easily without any much force, then its ready. The water has to have evaporated completely, and the meat has browned at the bottom of the pan. Turn off the heat at this stage and set it aside.
Step 2: Prep the rice. In another saucepan, first by heating up the pan over medium heat. Pour in the veggie oil and add in the sliced red onions. Fry them until they are golden brown. NOT BLACK. Add in the boiled and seasoned beef and toss them around to cook a little more for 5 mins. Season with a teaspoon of salt and garlic/ginger paste with a little water to add more flavor. Add in the un-washed dawaat rice, and mix it well with all the flavors from the onions and the meat until well combined. Add in hot steamy water to help the mixture continue cooking without the temperature going down. Mix the everything together from the bottom all the way up. Reduce the heat to the lowest temperature. Bring it to a gentle boil as it cooks steadily. Once the bubbling a reduced, cover the saucepan, and let it continue to cook gently until all the water has evaporated and the rice has cooked all through. Turn off the heat, once you are certain, the pilau is ready and cooked. Set it aside to cool slightly while still covered.
Step 3: Serve while still hot. You can either decide to serve it as is, or add some kachumbari sauce to go with.