Zanzibar Pilau
Tanzania's spice-island rice — long-grain Basmati rice slow-cooked in a rich broth infused with whole spices (cumin, cardamom, cinnamon, cloves and black pepper) and caramelised onions, layered with fried potato and braised beef or goat. The cornerstone of Zanzibari celebrations and Swahili coastal cuisine.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Caramelise the onions: fry in oil over medium-high heat for 20–25 minutes, stirring often, until deeply golden-brown and sweet. Reserve half for garnish; leave half in the pot.
About 5 min
Add whole spices to the pot; fry 1 minute until fragrant. Add garlic, ginger and tomatoes; cook down 10 minutes.
About 11 min
Add beef pieces; brown well on all sides. Add stock; bring to a simmer. Cover and braise 30 minutes until beef is almost tender. Remove beef; set aside.
About 11 min
Add the drained soaked rice to the spiced broth (add stock or water if needed to give a 1:1.5 ratio of rice to liquid). Stir once. Bring to a boil.
About 11 min
Cover tightly and cook on very low heat 20 minutes. Lay the reserved beef and fried potato wedges on top of the rice. Cover and steam 10 more minutes.
About 11 min
Fluff gently with a fork. Serve mounded on a platter, topped with the caramelised onions. Accompany with kachumbari (diced tomato, onion, coriander and chilli salad) and tamarind chutney.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 30 g
- Carbs
- 78 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: dairy
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Recipe by Boon Tools.