Tanzanian Pilau
Fragrant Tanzanian spiced rice cooked with tender chicken, caramelized onions, and warm whole spices.
Equipment
- Heavy pot with lid
- Chef's knife
- Wooden spoon
- Measuring spoons
- Fork
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
Instructions
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.
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.
Nutrition
Calories: 520kcalCarbohydrates: 66gProtein: 27gFat: 16gSaturated Fat: 3gCholesterol: 90mgSodium: 720mgFiber: 3gSugar: 4g