Ingredients
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2 cups of rice (washed & soaked)
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500g beef (cut into small cubes)
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4 cups water
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2 large onions, sliced
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3 garlic cloves, crushed
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1 tbsp fresh ginger, crushed
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2 tomatoes, chopped
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3 tbsp cooking oil
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1 tsp cumin seeds
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1 tsp black peppercorns
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5 cloves
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4 cardamom pods
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1 cinnamon stick
Method
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Prepare the pilau masala- Lightly toast the cumin, peppercorns, cloves, cardamom, and cinnamon in a dry pan for 1–2 minutes until fragrant. Grind into a fine powder.
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Brown the beef- Heat oil in a large pot. Add onions and cook until deep golden brown (this gives pilau its signature colour). Add garlic, ginger, and beef cubes. Stir until meat is browned.
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Add tomatoes and spices- Stir in the chopped tomatoes, cook until soft. Add your ground pilau masala and mix well.
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Add rice and water- Pour in the washed rice, stir to coat in spices. Add 4 cups of water or broth. Season with salt to taste.
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Cook- Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes without lifting the lid, that’s how you trap the flavour.
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Fluff and serve – Once the liquid is absorbed, fluff gently with a fork. Garnish with coriander. Serve hot with kachumbari (fresh tomato–onion salad).