Tanzanian pilau is a celebratory rice dish built around deeply browned onions and a fragrant blend of cardamom, cinnamon, cumin, and coriander.
Chicken cooks with the spiced base before basmati rice is folded in, so every grain absorbs the savory stock and aromatic pilau masala.
Take time to brown the onions well; that caramelized foundation gives pilau its characteristic color and depth.
Serving Suggestions
Serve with kachumbari, lime wedges, chili relish, or a spoonful of plain yogurt.
Recipe Notes
Cool leftovers quickly and refrigerate for up to 3 days. Reheat with a splash of water until steaming hot.
Tanzanian Pilau
Fragrant Tanzanian spiced rice cooked with tender chicken, caramelized onions, and warm whole spices.
Ingredients
Equipment
Method
Build the Spice Base:
- Heat the oil in a heavy pot over medium heat. Cook the onion for 8 to 10 minutes until deeply golden.
- Add the garlic, ginger, chicken, pilau masala, cumin, coriander, cinnamon, and cardamom. Cook for 5 minutes, stirring often.
- Add the tomato and cook until softened and the chicken is lightly browned.
Cook the Rice:
- Stir in the rinsed rice and toast for 2 minutes so the grains are coated in the spices.
- Pour in the hot stock and add the salt. Bring to a boil.
- Cover, reduce the heat to low, and cook for 20 minutes without lifting the lid.
Rest and Serve:
- Turn off the heat and leave the pot covered for 10 minutes.
- Remove the whole spices if desired, fluff the rice with a fork, and serve hot.
Nutrition
Notes
- Rinse the rice until the water runs mostly clear for separate grains.
- A heavy-bottomed pot helps prevent the rice from scorching during the covered simmer.
