Pilau

Tanzanian Beef Pilau

A fragrant East African celebration rice dish where beef is simmered in a spiced tomato broth, then steamed with basmati rice and warm Swahili-coast spices like cumin, cardamom, cloves and cinnamon.

Prep

20 min

Cook

70 min

Total

90 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) beef stew meat, cut into 4 cm cubes, with bone preferred for flavour
• •30 g (¼ cup) neutral oil
• •2 whole (2 medium) onions, finely chopped
• •6 g (1 Tbsp) minced garlic
• •10 g (1 Tbsp) minced ginger
• •400 g (14 oz) tomatoes, fresh, grated; or canned crushed
• •60 g (½ cup) tomato paste
• •8 g (2 tsp) ground cumin
• •6 g (1 tsp) ground cardamom, or 4 whole green pods, lightly crushed
• •5 g (1 tsp) ground cinnamon
• •4 whole cloves
• •1 whole cinnamon stick
• •2 g (1 tsp) black pepper, freshly ground
• •10 g (1 Tbsp) salt, adjust to taste
• •500 g (2½ cups) basmati rice, rinsed until water runs clear
• •700 ml (3 cups) beef or chicken stock, plus extra as needed
• •1 whole green chili, optional, for gentle heat
• •30 g (¼ cup) cilantro or parsley, chopped, for serving

Steps

1. 1 Pat the beef dry. Heat the oil in a heavy pot over medium-high and brown the beef in batches, about 2 minutes per side. Transfer to a plate.
2. 2 Reduce heat to medium. Add the onions and cook, stirring, until deep golden, 8 to 10 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. 3 Add the cumin, ground cardamom, ground cinnamon, cloves, cinnamon stick, black pepper and salt. Stir for 30 seconds to toast the spices.
4. 4 Stir in the grated tomatoes and tomato paste; cook 4 to 5 minutes until the mixture darkens and oil begins to separate at the edges.
5. 5 Return the beef and any juices to the pot along with 250 ml (1 cup) of stock. Cover and simmer on low for 35 to 45 minutes, until the beef is fork-tender. Internal temperature should read at least 85°C (185°F) for well-done stewing cuts; the meat should yield easily when pierced.
6. 6 Stir in the rinsed rice and the green chili, if using. Pour in 450 ml (2 cups) of stock; the liquid should cover the rice by about 1 cm (½ inch). Taste and adjust salt.
7. 7 Bring to a brisk boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and cook undisturbed for 18 to 20 minutes, until the liquid is absorbed and rice is tender. If the rice is still wet, cook 3 to 5 minutes more. If it dries before softening, splash in 60 ml (¼ cup) hot stock.
8. 8 Remove from heat, keep covered, and let rest 10 minutes. This steaming finish gives separate, fluffy grains.
9. 9 Fluff gently with a fork, lifting the meat and rice together. Scatter cilantro or parsley over the top and serve hot, traditionally with kachumbari (tomato-onion salad) or a simple tomato salad.