Pilau Masala is a favorite Kenyan meal and a common delicacy whose roots are deeply embedded in the culture of the Swahili communities. Pilau likely originated in Ancient Persia, but Kenyans, and residents of many other lands – India, Pakistan and most Middle East countries, claim that Pilau originated with them. Westerners know it as Rice Pilaf.The children at Mawewa School crave the dish and students in Class 4 wrote about it:
“It is my favorite food because it gives me energy.”
“Pilau is also a balanced meal. It contains the three food groups.”
“Every Saturday my mother cooks Pilau. I also know how to cook Pilau. Sometimes when my mother is too tired, I help prepare the meal.”
“I find Pilau very sweet. After eating it I feel I full but still want to have some more.”
“I share my favorite food with my friends because they like Pilau too.”
Natasha, goes a step further and provides cooking directions:
“When preparing Pilau you put oil first, then onion, then cover it, then put kitunguu saumu (garlic), then wait for a little while before you add Pilau masala – a mixture of spices. You then add meat, water and cover it. After it boils, you will then add rice.”
We have included a recipe for Pilau Masala that you might like to try. This version is based on a recipe by author, Minda Magero
PILAU MASALA
Spices:1 - 3 Tablespoons, Pilau Masala Seasoning Mix,* or to make your own, combine:1/4 teaspoon ground cumin1/4 teaspoon black pepper½ - 1 teaspoon ground cloves1/4 teaspoon ground cinnamon1/4 teaspoon ground cardamom
Main Dish Ingredients:3 cups basmati or jasmine rice1.5 pound lean beef (like top sirloin), cubed (or omit meat)2 medium onions, chopped (red onions are best)3 medium tomatoes, diced2 teaspoons grated fresh ginger2 - 6 cloves of garlic, chopped2 Tablespoons cooking oil1 teaspoon salt6 cups water**
DirectionsCombine the spice ingredients and set aside. Combine the garlic and ginger and set aside. Wash the rice, drain, and soak for an hour.
Heat oil in a Dutch oven or deep covered skillet. Add onions and sauté until glazed, stirring occasionally. Stir in the garlic and ginger and sauté for a minute. Stir in the seasoning blend and sauté for another couple of minutes.
Add the beef, cooking on high heat until browned. Reduce the heat and simmer for 5 minutes. Drain and add the rice to the meat, stirring thoroughly to coat each grain of rice with the oil. Stir in the tomatoes and simmer for a minute. Add 6 cups of water. Stir, cover and bring to the boil.
Reduce to medium-low heat and simmer until all liquid has been absorbed, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat and serve salad or seasonal vegetables.
*You may purchase at Amazon.com **For added richness, substitute coconut milk for 3 cups of water.