Rice Pilau of East Africa
Pilau rice is a very fragrant dish. It is prepared with many aromatic spices which add a deep and amazing flavor to rice. This flat is made up of caramelized beef, rice (it's clear!) And potatoes cooked in a rich and delicious meat broth.
Ingredients
- 500 Basmati rice grams
- 5 medium potatoes - peeled and cut into optional
- ¼ vegetable oil cup
- 2 Medium red onions - finely trenched
- 4 Slinked garlic cloves
- 2 sliced ginger tables
- 1 pepper
- 1 Pilau Masala tablespoon
- a few branches of coarsely chopped fresh coriander
- 500 grams of beef without bone cut into cubes
- 3 Roma diced tomatoes
- about 1 l of water
- 2 bay leaves
Instructions
- Boil the meat in a little water with salt. pepper and garlic. The water should just cover the pieces of meat. When it is cooked, drain and reserve the cooking juices
- Heat a pot over medium-high heat. Add the oil and heat until it is hot but not smoking.
- Add the minced onions and fry for 10-15 minutes or until the onions start to take a golden color (be careful not to burn them).
- Add the garlic, ginger, pepper and cook for 1 to 2 minutes, until they are flavored.
- Add the cooked beef, the pilau masala, bay leaves, coriander and salt to taste. Fry until the meat brown and caramelise, stirring from time to time, about 8 to 10 minutes.
- Add the diced tomatoes and cook for 4 to 5 minutes, until the tomatoes released their liquid.
- If you use the apples incorporate the potatoes and meat juice. Bring to a boil and cook for 10 minutes. Otherwise jump this step
- Stir in the rice and about 1 liter of water.
- Hermetically cover with aluminum foil (to keep steam). Reduce the heat to low intensity and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
- Once the rice is dry, remove the aluminum foil and aer it with a fork to make sure that the seasonings are well distributed all around the rice.
- Serve hot with the Kachumbari salad. Enjoy your food
