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A platter of Tanzanian pilau with spiced rice, chicken, and caramelized onions.

Tanzanian Pilau

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Fragrant Tanzanian spiced rice cooked with tender chicken, caramelized onions, and warm whole spices.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tanzanian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pilau Base
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 lb boneless chicken thighs cut into bite-size pieces
  • 2 tsp pilau masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 stick cinnamon
  • 4 pods green cardamom lightly crushed
  • 1 large tomato diced
Rice
  • 2 cups basmati rice rinsed
  • 3 cups chicken stock hot
  • 1 tsp salt or to taste

Equipment

  • Heavy pot with lid
  • Chef's knife
  • Wooden spoon
  • Measuring spoons
  • Fork

Method
 

Build the Spice Base:
  1. Heat the oil in a heavy pot over medium heat. Cook the onion for 8 to 10 minutes until deeply golden.
  2. Add the garlic, ginger, chicken, pilau masala, cumin, coriander, cinnamon, and cardamom. Cook for 5 minutes, stirring often.
  3. Add the tomato and cook until softened and the chicken is lightly browned.
Cook the Rice:
  1. Stir in the rinsed rice and toast for 2 minutes so the grains are coated in the spices.
  2. Pour in the hot stock and add the salt. Bring to a boil.
  3. Cover, reduce the heat to low, and cook for 20 minutes without lifting the lid.
Rest and Serve:
  1. Turn off the heat and leave the pot covered for 10 minutes.
  2. Remove the whole spices if desired, fluff the rice with a fork, and serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 66gProtein: 27gFat: 16gSaturated Fat: 3gCholesterol: 90mgSodium: 720mgFiber: 3gSugar: 4g

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.