|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tanzanian pilau rice is often difficult to separate from its Indian roots. However, when it comes to African cuisine, pilau is East Africa's ubiquitous rice dish and it often extends beyond its coastline from Zanzibar into the Indian Ocean islands such as Mauritius. Tanzanian pilau has slight nuances from its Indian counterpart. Other pilau recipes will often include bay leaves, saffron, ground coriander seed, and turmeric, however, Tanzanian pilau recipes often use 5 distinct spices to make the pilau masala: black peppercorns, cloves, cumin, cardamom, and cinnamon. Spices, especially cloves, are used more generously in Tanzania. In the Horn of Africa, cardamom is much more popular.
Pilau can be made as a simple vegetable dish or can be combined with beef, lamb or chicken to produce a full one-pot meal. When made as a whole pot meal, sometimes with the addition of tomatoes, the outcome is very similar to the West African counterpart rice dish, jollof. However, the two meals are not the same and the Indian spices used in East Africa makes this dish distinctively different from jollof rice. Pilau is much more comparable to the Somali bariis iskukaris.
- 2 tablespoons butter or ghee
- 1 onion (finely diced)
- 1 clove garlic (finely diced)
- 5 cardamom pods
- 1 to 2 whole cinnamon sticks
- 1/2 teaspoon ground cumin
- 1 teaspoon of black pepper
- 1/2 teaspoon ground cloves
- 2 cups basmati rice (rinsed to remove excess starch)
- 1 cup coconut milk
- 2 cups vegetable stock or boiling water
Gather the ingredients.
In a heavy pot, heat the butter or ghee over medium heat and fry the onions until golden.
Add the rice to the pot and stir until coated with the fat. Add the garlic and spices to the pot and and stir, allowing the spices to release their fragrance (about a minute).
After 5 minutes, reduce the heat to low, cover firmly with a lid and allow the rice to cook for 15 minutes.
Fluff the rice and serve hot to accompany curries and stews.