Kenyan Pilau

In a dry pan, toast the cumin seeds, cardamom pods, cloves, cinnamon stick, and black peppercorns over medium heat for 1–2 minutes until fragrant. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.

(Alternatively, use 1–2 tsp pre-made or store-bought Pilau masala spice blend.)

In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the meat and sear until browned. Add 2 cups of water or stock and simmer until the meat is tender, about 30–40 minutes. Reserve the broth for cooking the rice.

In the same pot, heat the remaining oil over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown (caramelized), about 8–10 minutes. This step adds depth of flavor.

Stir in the garlic, ginger, and ground Pilau spices. Cook for 1–2 minutes until fragrant. Add the chopped tomatoes and cook until they soften and meld into a sauce, about 5 minutes.

Return the cooked meat to the pot and stir to coat it with the spice mixture. Drain the soaked rice and add it to the pot, stirring gently to combine.

Pour in the reserved broth and/or water to cover the rice and meat (about 4 cups total) then add some salt to taste. Bring it to a boil, then reduce the heat to low, cover tightly, and simmer for 15–20 minutes, or until the rice is tender and the liquid is fully absorbed.

Fluff the rice with a fork and garnish with chopped cilantro. Serve hot with kachumbari (a Kenyan tomato and onion salad) or yogurt.