Kenyan Pilau

Ingredients

  • 2 cups pishori rice (or any other aromatic rice)
  • 500 g beef (cubed)
  • 2 large onions (thinly sliced)
  • 3 cloves garlic (crushed)
  • 1 tbsp ginger (grated)
  • Pilau masala (2–3 tsp or to taste)
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 4 whole cloves
  • 2 bay leaves (optional)
  • Cooking oil
  • Salt (to taste)
  • Water or beef broth (about 4 cups)

Instructions

There are many different versions of pilau all over the world, this is my interpretion of Kenyan Pilau!

  1. Heat oil in a pot over medium heat. Add onions and cook until deeply golden brown — this is key for pilau color and flavor.
  2. Add garlic, ginger, and cumin seeds. Cook for about 1 minute until fragrant.
  3. Add the beef and cook until it browns and releases flavor.
  4. Stir in pilau masala, cloves, cinnamon, and bay leaves. Let the spices toast slightly in the oil.
  5. Pour in water or broth and season with salt. Let the beef simmer until tender.
  6. Rinse the rice and add it to the pot. Stir once to distribute everything evenly.
  7. Cover and cook on low heat until the rice absorbs the liquid and becomes soft and fluffy (about 15–20 minutes). Do not stir while cooking.
  8. Once cooked, turn off heat and let it sit covered for 5 minutes to finish steaming.
  9. Fluff gently with a fork and serve hot, ideally with kachumbari.

Pilau is best enjoyed with friends, laughter, and maybe a little struggle over the last serving. 😄