Pilau’s origins trace back to ancient Persia, where rice dishes were cooked with various meats and spices. This method of cooking rice spread across Central Asia, the Middle East, and India, eventually making its way to East Africa through trade routes. As each region adopted the dish, local spices and ingredients were added, leading to the creation of different styles of pilau. Today, pilau is commonly associated with countries such as Kenya, Tanzania, India, and Pakistan. The use of spices like cardamom, cinnamon, and cloves, combined with basmati rice and tender meat, offers a mix of flavors, making pilau a dish loved worldwide. Read on for tips about how to cook pilau like a pro.
Ingredients for pilau
Cooking pilau requires selecting the freshest ingredients to ensure a depth of flavor. Here’s a list of what you’ll need:
For the pilau base:
- 2 cups of basmati rice (rinsed and soaked for 30 minutes)
- 500g of lamb or beef, cut into bite-sized cubes (chicken can be used as an alternative)
- 3 tablespoons of vegetable oil
- 1 large onion, finely sliced
- 4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- Tomato paste or 2 tomatoes, finely chopped
- 1-2 green chilies, slit (optional for heat)
For the spice blend:
- 1 teaspoon of whole cumin seeds
- 1 stick of cinnamon
- 4-5 cardamom pods
- 4-5 cloves
- 2-3 bay leaves
- 1 teaspoon of black peppercorns
- 1 teaspoon of ground coriander
- ½ teaspoon of turmeric powder
- 1 teaspoon of garam masala (optional for added warmth)
For the stock:
- 4 cups of water or beef/lamb stock
- Salt to taste
For garnish:
- Fresh coriander leaves, chopped
- Fried onions (optional, but recommended)
Steps on how to make pilau
1. Prepare the spice mix
To achieve that authentic pilau flavor, the spice mix is the key. Begin by dry roasting the cumin seeds, cinnamon stick, cardamom pods, and cloves in a pan for 1-2 minutes on medium heat. This will release the aromatic oils from the spices. Once roasted, set the spices aside for later use.
2. Sauté the meat
Put your vegetable oil in a large pot and heat it over medium-high heat. Add the sliced onions and cook until they turn golden brown, stirring occasionally to avoid burning. This step is crucial for developing the deep caramelized flavor that pilau is known for. Once the onions are golden, add the minced garlic, ginger, and slit green chilies. Stir the mixture for another 2-3 minutes until fragrant.
Add the cubed lamb or beef to the pot. Sauté the meat until it browns evenly on all sides. This helps seal the juices and gives the meat a tender texture later in the cooking process. After browning, add the chopped tomatoes and cook until they break down and form a thick sauce.
3. Incorporate the spices
Now, it’s time to add the roasted spices, bay leaves, black peppercorns, ground coriander, and turmeric powder. Stir everything together so the meat is well-coated with the spice blend. Let the mixture cook for another 5-7 minutes, allowing the spices to infuse into the meat.
4. Add the stock
Pour in the water or stock, ensuring that the meat is fully submerged. Add salt to taste at this stage. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the meat simmer for 30-45 minutes, or until it becomes tender. If you’re using chicken, reduce the simmering time to about 20 minutes.
5. Cook the rice
While the meat is simmering, rinse the soaked basmati rice thoroughly to remove excess starch. Once the meat is tender add it to the pot after draining all the water. Stir gently to combine the rice with the meat and spices. Add more water or stock if necessary—there should be enough liquid to cook the rice, but not too much to make it soggy. Remember, two cups of water should cook one cup of rice.
Cover the pot and cook the pilau on low heat. It’s important not to stir the rice too often to avoid breaking the grains. Let it cook for about 20-25 minutes, or until the rice is fluffy and fully cooked.
6. Let it rest
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. This resting period allows the flavors to meld together and ensures the rice absorbs any remaining moisture. Also, it results in perfectly cooked grains. This step is often skipped by people learning to cook pilau at home.
7. Garnish and serve
Fluff the rice gently with a fork and transfer the pilau to a serving dish. Garnish with freshly chopped coriander leaves and, if you like, a sprinkle of crispy fried onions for added texture and flavor.
Serving suggestions
Pilau is a versatile dish that can be enjoyed on its own, but it’s often served with complementary side dishes. A fresh cucumber and tomato salad, known as kachumbari in East Africa, makes for a refreshing contrast to the spiced rice. You can also pair the pilau with yogurt-based raita or a tangy chutney to enhance the overall dining experience.
For special occasions, some people like to serve pilau with boiled eggs or a squeeze of fresh lemon juice to brighten the flavors even further.
Simple pilau recipe
Learning how to cook pilau should be easy for you. By carefully selecting and balancing your spices, and cooking the rice to perfection, you can bring the authenticity of this age-old dish into your kitchen. Whether preparing it for a family gathering or a casual meal, this simple pilau recipe will surely impress with its fragrant aroma and rich taste.