Kenyan Beef And Potato Pilau By Kiano Moju
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ cup vegetable oil (60 mL)
2 medium red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 serrano chile, finely chopped
1 tablespoon pilau masala
2 beef stock cubes
1 cinnamon stick
¼ cup fresh cilantro (10 g), roughly chopped
1 lb beef sirloin (455 g), cubed
3 roma tomatoes, diced
1 lb potato (455 g), waxy, peeled and cut into 1 inch (2 cm) chunks
4 cups water (960 mL)
2 cups basmati rice (400 g)
How to Make It
Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
Add the beef and cook until browned, about 8 minutes.
Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
Dry Measuring Cups
Liquid Measuring Cup
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