Skip to main content

Pilau Recipe

Pilau Recipe

Preparing Pilau

Pilau rice is mainly an Indian dish that is served with any kind of stew especially curry or beef carbonate.


1. 250g grain rice
2. 150 g cashew nuts
3. 3 table spoon vegetable oil
4. 4 cloves
5. 2 cardamom pods
6. Cinnamon stick
7. 1 teaspoon cumin seeds
8. 120g raisins
9. 1 teaspoon turmeric powder
10. Salt
11. 1 Coriander for garnish
12. 1 onion for garnish
13. Knife
14. Small pot
15. Small pot with lid
16. Small frying pan
17. Wooden spoon

Steps to follow

  1. Wash and drain the rice to get rid of the starch.
  2. Heat three table spoons of oil over high heat in the cooking pot.
  3. Add the cashew nuts, cloves, cardamom pods, cumin seeds and cinnamon.
  4. Maintain high heat and fry for two minutes.
  5. Add shallots and fry for two more minutes and the shallots should turn translucent.
  6. Add the raisins, salt, and turmeric, stirring for a few minutes.
  7. Add the rice and two cups of very hot water to the seasonings in the pot and stir so that the spices coat the rice. This should take about 12-15 minutes for the rice to fully cook.
  8. Once the water has been absorbed, taste the rice.
  9. While the rice is cooking, prepare the garnish. Chop the coriander and slice the onion. Then brown the onion in a little oil.
  10. Before serving your rice, transfer to a serving bowl and garnish with the coriander and onion. They will add a pop of color and interesting taste to this delicious dish.

Popular posts from this blog

Cabbage with Ugali Recipe

Preparing UgaliUgali which is pronounced “oo-ga-ly” is a staple starch component made of grinded maize flour and water which is eaten in East Africa that is Kenya, Tanzania, Uganda, South Africa, Angola, Mozambique, Zimbabwe, Malawi, Zambia, Congo, Swaziland, Namibia and Botswana. Kenya, Tanzania and Uganda mainly refer it as Ugali while the other countries have their own name for it. IngredientsMaize flour (Corn flour) 4 cups of water (950 ml) Accompanying meat and/or vegetables i.e. Beef or chicken stew Steps to follow Measure at least 5 cups of water in the cooking pot and start boiling.Add the maize flour slowly while stirring with a wooden cooking stick/utensil. This can take to about 15 minutes of slowly adding maize flour and stirring and then adding more when necessary.Continue to add maize flour while stirring until the dough thickens.Most people like hard Ugali while others like it soft. Hence, just cook to desired texture.To know that Ugali is well cooked, it will not be stickin…

Njahe Recipe

Njahe is a Swahili name for another type of beans. Njahe is usually eaten in Kenya at lunch time as a form of stew to accompanying food like rice, bread etc. Ingredients 1 chopped onion1 cup boiled Njahe2 chopped tomatoes1 ½ table spoon turmeric1 table spoon powder1 table spoon chopped cilantro1 ½ cup coconut milk2 table spoon oilSalt
Steps to follow Heat the oil in a cooking pot.Cook the onion gently until it turns light brown.Partially mash the boiled Njahe with a cooking stick.Add onion, tomatoes and mix well.Put the turmeric and seasoning and half the cilantro.Pour the coconut milk and stir to blend the ingredients.Cover the pot and leave to simmer for 10 minutes before garnishing with the remaining cilantro.Serve with rice or Chapati.

Nyama Choma Recipe

Preparing Nyama ChomaNyama choma is roasted meat and is extremely popular because of the availability of cheap meat in the country. It is usually served in adult parties with beer. Ingredients1. Salt and pepper to taste 2. 3 pounds beef short ribs Steps to follow Start by seasoning the ribs with salt and pepper.Get a grill with charcoal or gas over medium high heat and grill for 1 hour. If you are not comfortable with the grill, try using the oven as an alternative and live it there at about 300 F for one and a half hours. The meat should be ready, just use your good judgment.Serve with Ugali