Description
A festive Kenyan dish featuring basmati rice cooked in rich beef broth with a homemade pilau masala, served with a fresh tomato and onion salad known as kachumbari.
Ingredients
- For the pilau masala:
1 tablespoon whole cumin seeds
1 teaspoon whole black peppercorns
6 whole green cardamom pods, lightly cracked
6 whole cloves
1 cinnamon stick, broken
2 whole star anise (optional) - For the beef and base:
1 lb (450g) beef chuck or stew beef, cut into 1½-inch chunks
2 large red onions, thinly sliced
5 cloves garlic, finely grated or minced
1 tablespoon fresh ginger, finely grated
2 ripe tomatoes, finely diced
1 serrano or green chili, finely chopped (optional)
3 tablespoons neutral oil
2 bay leaves
1 bouillon cube, crumbled
Salt to taste - For the rice:
2 cups (400g) basmati rice, washed and soaked
3½ cups (840ml) reserved beef broth - For the kachumbari:
3 ripe Roma tomatoes, finely diced
½ red onion, very finely diced
1 small bunch fresh cilantro, roughly chopped
1 tablespoon fresh lemon or lime juice
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- Soak the rice. Wash the basmati under cold running water until completely clear. Soak in fresh cold water for 30 minutes. Drain well and set aside.
- Boil the beef. Place the beef chunks in a pot. Add 4 cups of water, 1 bay leaf, ½ crumbled bouillon cube and a pinch of salt. Bring to a boil and simmer for 30–40 minutes until just tender. Reserve all the broth.
- Make the pilau masala. Toast the cumin seeds, black peppercorns, cardamom pods, cloves, cinnamon stick pieces, and star anise in a dry skillet for 2–3 minutes. Grind into a fine powder.
- Caramelise the onions. Heat oil in a pot and cook the onions for 15 minutes until deeply golden brown.
- Build the base. Add garlic, ginger, and chili to onions. Stir-fry for 1 minute, add diced tomatoes and cook until thick, then add pilau masala and bay leaves. Return beef to pot.
- Add the rice and broth. Stir in drained rice, pour 3½ cups of reserved broth, crumbled bouillon, and salt. Bring to a boil.
- Rest and serve. Remove from heat, leave covered for 10 minutes. Fluff rice and serve with kachumbari.
Notes
Kenyan pilau can be made ahead. The pilau masala can be kept in an airtight container for 3 months. The beef can be boiled and reserved up to 2 days ahead. Reheats well with a splash of water.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Boiling, Caramelizing, Baking
- Cuisine: Kenyan
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg