East African Beef Pilaf

Name: East African Beef Pilaf
Ingredients: 250 g beef, cubed and rinsed; 1 tbsp ginger-garlic paste; 1 tbsp salt; 1 tomato, grated; 1 onion, grated; Vegetable oil; 1 tbsp cumin powder; 2 pods cardamom, seeds removed; 1½ tsp whole powdered pepper; 2 cinnamon sticks; Cloves; 2 onions, finely chopped; 1½ tsp turmeric powder; 1½ tsp coriander powder; ½ tsp garlic paste; Chopped fresh coriander; Salt; 400 g rice, washed and soaked for 10 minutes

This beef pilaf is a fragrant East African rice dish made by cooking the rice with meat or vegetables, ginger, garlic, and spices.

Ingredients

250 g beef, cubed and rinsed
1 tbsp ginger-garlic paste
1 tbsp salt
1 tomato, grated
1 onion, grated
Vegetable oil
1 tbsp cumin powder
2 pods cardamom, seeds removed
1½ tsp whole powdered pepper
2 cinnamon sticks
Cloves
2 onions, finely chopped
1½ tsp turmeric powder
1½ tsp coriander powder
½ tsp garlic paste
Chopped fresh coriander
Salt
400 g rice, washed and soaked for 10 minutes

Steps

Place beef in a pot with water, ginger-garlic paste, salt, grated tomato, and grated onion. Bring to a boil, and cook until the meat is tender.
Remove the meat and set aside. Save the resulting broth for cooking the rice.
Heat a layer of cooking oil in a saucepan over medium heat. Add the cumin, cardamom seeds, pepper, cinnamon, and cloves; then, cook until the spices splutter.
Add the chopped onion. Cook, stirring, until translucent. If you want a darker pilaf, fry the onions until they are caramelized.
Stir in the turmeric and coriander powder. Let fry for a few minutes.
Stir in the garlic paste and a bit of chopped fresh coriander.
Add the cooked meat, and stir together for 2 minutes.
Add the broth, and bring to a simmer. Adjust the seasoning with salt to taste—make sure to add enough salt because you still need to add the rice.
Stir in the rice and a little coriander. Cook on high heat for about 3 minutes.
Reduce the heat to medium, and cover the pot. Cook, stirring periodically, until the rice has absorbed the water.
Reduce the heat to low, and let the rice finish steaming for 5 minutes.
Remove from the heat and serve with kachumbari.

More recipes with beef, ginger garlic paste, tomatoes, onion, cumin, cardamom, cinnamon, cloves, turmeric, coriander, garlic, cilantro or rice

Adapted from “East African Beef Pilaf” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

250 g beef, cubed and rinsed

1 tbsp ginger-garlic paste

1 tbsp salt

1 tomato, grated

1 onion, grated

Vegetable oil

1 tbsp cumin powder

2 pods cardamom, seeds removed

1½ tsp whole powdered pepper

2 cinnamon sticks

Cloves

2 onions, finely chopped

1½ tsp turmeric powder

1½ tsp coriander powder

½ tsp garlic paste

Chopped fresh coriander

Salt

400 g rice, washed and soaked for 10 minutes

Steps

Place beef in a pot with water, ginger-garlic paste, salt, grated tomato, and grated onion. Bring to a boil, and cook until the meat is tender.

Remove the meat and set aside. Save the resulting broth for cooking the rice.

Heat a layer of cooking oil in a saucepan over medium heat. Add the cumin, cardamom seeds, pepper, cinnamon, and cloves; then, cook until the spices splutter.

Add the chopped onion. Cook, stirring, until translucent. If you want a darker pilaf, fry the onions until they are caramelized.

Stir in the turmeric and coriander powder. Let fry for a few minutes.

Stir in the garlic paste and a bit of chopped fresh coriander.

Add the cooked meat, and stir together for 2 minutes.

Add the broth, and bring to a simmer. Adjust the seasoning with salt to taste—make sure to add enough salt because you still need to add the rice.

Stir in the rice and a little coriander. Cook on high heat for about 3 minutes.

Reduce the heat to medium, and cover the pot. Cook, stirring periodically, until the rice has absorbed the water.

Reduce the heat to low, and let the rice finish steaming for 5 minutes.

Remove from the heat and serve with kachumbari.

Adapted from “East African Beef Pilaf” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.