"How to Make Pilau" by Neema M

 

During some year in the 90s, that I cannot for the life of me remember, my father, Acquillahs Muteti, came to America from Kenya in hopes of establishing my family’s future. A few years later, in the year 2000, my mother and two older brothers immigrated here as well. Four years later, I was born. Although I was born in the United States, I’ve rarely felt disconnected from my heritage. This is for many reasons. On one hand, I have spent basically my entire life going to a church solely dominated by other Kenyan immigrants. Seventeen years surrounded by my extended family, bonded not through blood but through that shared experience of being far from home. On the other hand, my mom’s home-cooked Kenyan cuisine has always helped me to feel tethered to that part of who I am.

 

She told me once how when she first moved she experimented with all kinds of ingredients she found in the grocery store to recreate what she came to know as familiar back home. Eventually she had an “American-grocery-store-friendly” recipe down for every old favorite. One of my personal favorites is a Pilau, a seasoned rice dish. Pilau, in particular, is a staple in any Kenyan household. And honestly, for good reason. It’s really good. Whenever a friend of mine wants to try Kenyan food, the first thing I think to make them is Pilau. Mostly because my family makes it so much that at this point it is quick and easy, but also because I have never met a person who didn’t love it, which may sound like an exaggeration but I swear it is not. There’s no better word for it than classic. You can tell a lot about a person from how they season they’re pilau while cooking. The staple seasoning in Pilau is Pilau Masala. It's a fine brown powder packed full of different spices and it’s hard to find in store in America. My mom gets hers from Amazon. Let me know and I’ll hook you up.

Within my own family, every person’s pilau tastes different. My brothers still haven’t completely mastered the art of seasoning pilau, but they’ll never know because my mom continues to hype them up for their efforts. Ultimately, she’s the expert but I’d like to think my rendition is a close second. Give this recipe a shot. Try something new.

Prep time: 15 minutes

 

Cook time: 45 minutes

 

Ingredients

 

●      1 small onion or ½ of a large onion

 

●      3 cups of Royal Basmati Rice

 

●      ½ lb of beef

 

●      1 heaping tablespoon of Pilau Masala (my mom gets hers from Amazon)

 

●      2 tablespoons of granulated garlic or garlic powder

 

●      3 tablespoons of pureed tomato or tomato paste

 

●      Salt to taste

 

●      Garlic salt

 

●      3 tablespoons of Canola oil

 

●      5 cups of Boiling Hot Water

 

Tools

 

●      Medium sized pot

 

●      Wooden mixing spoon

 

●      Measuring cups and spoons

 

●      Electric Kettle (or a second pot)

 

●      Knife

 

Step 1. Add water to your tea kettle and turn it on to boil so it’s ready for later. Step 2. Cut your onions into small pieces and put into a medium size pot

 

(in swahili, a “sufuria”). Cut the beef into small cubes and place that on the side for later.

 

Step 3. Add canola oil to the pot as well and turn on the stove to medium heat. It should be just enough oil to cover the onions

Step 4. Periodically stir the mixture with your wooden spoon to prevent it from burning. Cook until it starts to brown

Step 5. Once the onion starts to brown, add beef, Pilau Masala, garlic powder, and tomato puree.

 

Stir the mixture and allow the meat to cook for a few minutes.

 

Step 6: Add 5 cups of boiling water to the pot and stir the mixture. Also add both regular and garlic salt to the water. Feel free to taste the mixture and continue to add those two salts until it tastes really good. Don’t be shy.

Step 7: Make sure the water is at a rolling boil and then add your 3 cups of rice. Lower the heat to a simmer and cover the pot. Allow it to steam for about 15 minutes.

Step 8: After 15 minutes, check your rice. Taste the rice to see if it is cooked. If not, allow it to steam for another five minutes. Once it's cooked, you’re all done!

The rice should look similar to the picture below once done, minus the parsley (unless you’re feeling fancy, I guess)

I really hope you enjoy it!