Kenyan Pilau

This Kenyan Pilau is a warm, spiced rice dish bursting with rich, aromatic flavors and tender chunks of meat. Made by simmering seasoned beef or chicken with fragrant spices like cardamom, cloves, cinnamon, and pilau masala, it’s a one-pot comfort meal that’s deeply rooted in East African tradition.

The rice absorbs the savory broth and spices, creating a beautifully layered dish, sometimes elevated with shrimp or served with kachumbari—a refreshing tomato and onion salad—for a perfect balance. A delicious and soulful meal that brings bold flavors to your table!

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Ingredients:

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4 peppercorns whole, black
4 cardamom pods
4 cinnamon sticks
4teaspoons cumin seed powder
2cloves garlic
0.5teaspoon ginger
1pound goat meat
1small onion
1.5cups rice canned, ( you can use basmati rice)
4servings salt to taste
1cup dressed shrimp
2small tomatoes
1 cooking spoon of vegetable oil

Directions

1.
Prepare the Meat and Spices
1. Season and boil your choice of meat until tender, then set aside. | 2. Chop and crush all the spices (e.g., garlic, ginger, cardamom, cloves, cinnamon, and pilau masala) and set them aside.
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2.
Cook the Pilau Base
1. Heat oil in a large pot over medium heat. Sauté the onions until golden brown. | 2. Add the cooked meat and let it brown slightly. Stir in the crushed spices and cook for 1-2 minutes until fragrant.
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3.
Add the Rice and Ingredients
1. Stir in the rice and chopped tomatoes, ensuring everything is evenly coated with the spices. | 2. Add the shrimp (if using) and pour in 2 cups of water. Reduce the heat to low, cover the pot, and let the mixture steam.
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4.
Monitor and Finish Cooking
1. Check periodically to ensure the water has been absorbed and the rice is soft. Add a splash of water if needed until the rice is fully cooked. | 2. Once the rice is tender and the water is absorbed, increase the heat slightly and stir to ensure the spices are well distributed throughout the rice.
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5.
Serve
Serve your pilau hot with kachumbari (a fresh tomato and onion salad) or your preferred side salad.
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