Except for Mombasa and the entire Kenyan Coast, It is rare to find eateries and restaurants that serve great pilau.
This is because making a great pilau is not as easy as many would like you to think. By this, I mean that making perfect pilau is an art that you can only learn from those who have tried their methods and found them to work.
Yes, many cook pilau, which, most of the time, is water-soggy and not very tasty. So how is the best pilau prepared?
Here’s a tried-and-tested recipe on how to prepare the best finger-licking pilau in East Africa, if not the world.
Ingredients
3 cups of rice
½ kg of meat—can be beef, chicken, or goat meat
Potatoes: 5 pieces
Onions: 2 medium-sized
Garlic: 3 pods
Ginger: A sizeable piece
1 tablespoon of cumin seeds
10 pieces of cloves
1 spoon of cardamom
Cinnamon: two sticks
1 tablespoon of black pepper
Preliminary Instructions
Pound the garlic, ginger, cumin, black pepper, cinnamon, cloves and cardamom together and set aside.
Boil the meat and set it aside.
Method
Add half a cup of cooking oil to a sufuria.
Add the onions and fry until caramel brown.
Add the pound garlic, ginger, cumin, and cardamom and cook for 5 minutes.
Add potatoes and cook for 5 minutes.
Add the meat and stir the mixture for 4 minutes until you have a nice aroma.
Add 6 mugs of water.
Add rice and stir the mixture as soon as it starts boiling.
Let the rice cook for 20 minutes until the water has dried completely.
You can use aluminium foil to cover it first; this will help keep the steam in. Then place the lid over it and leave it to cook on a low heat for 20 minutes until the liquid has been absorbed.
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Serve hot! You can sprinkle the rice pilaf with some chopped cilantro, then fluff with a fork. Enjoy.
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