Best Aninas Kenyan Pilau Recipes

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ANINA'S KENYAN PILAU



Anina's Kenyan Pilau image

A fantastic, aromatic rice dish that is wonderfully frugal and traditional to Kenya. This recipe is a beautiful example of the fusion between African and Indian cuisines local to the area. Serve this with Kachumbari on the side!

Provided by JJRsGirl

Categories     One Dish Meal

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 14

1 cup basmati rice
1 cup frozen black-eyed peas
1 cup water
16 ounces water
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons raisins (optional)
1 chicken bouillon cubes or 1 vegetable bouillon cube
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
5 cardamom pods, seeds removed from the pods and crushed
3 -5 tablespoons cooking oil

Steps:

  • Preheat the oven to 350.
  • Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes.
  • While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan.
  • Drain the black eyed peas and put them in a bowl.
  • Add the oil to the saucepan that had the black eyed peas and set the range to medium heat.
  • Add the onion to the oil.
  • Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home!
  • Add the garlic and stir for another 3 minutes.
  • Add the black eyed peas and mix well with the spices.
  • Add the rice and stock from the bouillon cube.
  • Turn the heat up to high until the mixture boils and then turn it to medium-low.
  • Stir gently until most of the water is absorbed. Add the raisins and stir.
  • Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on.
  • Cook for 45 minutes on 350.

KENYAN BEEF AND POTATO PILAU BY KIANO MOJU RECIPE BY TASTY



Kenyan Beef And Potato Pilau By Kiano Moju Recipe by Tasty image

Here's what you need: ground cumin, paprika, ground cardamom, black pepper, ground cloves, vegetable oil, medium red onions, garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, fresh cilantro, beef sirloin, roma tomatoes, potato, water, basmati rice

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19

2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ cup vegetable oil
2 medium red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 serrano chile, finely chopped
1 tablespoon pilau masala
2 beef stock cubes
1 cinnamon stick
¼ cup fresh cilantro, roughly chopped
1 lb beef sirloin, cubed
3 roma tomatoes, diced
1 lb potato, waxy, peeled and cut into 1 inch (2 cm) chunks
4 cups water
2 cups basmati rice

Steps:

  • Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
  • Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
  • Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
  • Add the beef and cook until browned, about 8 minutes.
  • Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
  • Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
  • Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, Sugar 3 grams

Anina's Kenyan Pilau Recipes: A Traditional Dish Bursting with African Flavors

Pilau is a traditional Kenyan dish made with rice, meat, and an array of spices that give it its signature flavor. With Anina's Kenyan Pilau Recipes, you can indulge in this delicious African cuisine in the comfort of your own home. But what exactly is Kenyan pilau, and what makes it so unique? Here's everything you need to know.

Origins of Kenyan Pilau

The exact origins of Kenyan pilau are unknown, but it's believed to have originated in East Africa and is now a staple dish in many African households. Pilau is a Swahili word that translates to "rice pilaf," and it's commonly served during special occasions such as weddings or other celebrations.

Ingredients

Anina's Kenyan Pilau Recipes typically include the following ingredients:

  • Basmati rice
  • Chicken, beef, or mutton
  • Onions
  • Tomatoes
  • Ginger
  • Garlic
  • Cloves
  • Cinnamon sticks
  • Cumin seeds
  • Cardamom pods
  • Turmeric
  • Salt
  • Black pepper
  • Water
  • Vegetable oil
Preparation

The preparation of Kenyan pilau is a fairly simple process, but it can take a bit of time. Here's how it's done:

  1. Wash the rice and soak it in water for about 30 minutes to an hour. Drain and set aside.
  2. Season the meat with salt and pepper and cook it until browned on all sides. Remove the meat from the pan and set aside.
  3. Add vegetable oil to the same pan and sauté onions until they are translucent.
  4. Add in the grated ginger and garlic and cook for another minute or two until fragrant.
  5. Add in the tomatoes and cook until they are soft and pulpy.
  6. Add all the spices (cloves, cinnamon sticks, cumin seeds, and cardamom pods) and cook for a few minutes until fragrant.
  7. Add the drained rice to the pan and coat it with the onion and tomato mixture.
  8. Add enough water to cover the rice and bring it to a boil.
  9. Lower the heat and simmer the rice until it's cooked and all the water has been absorbed.
  10. Add in the browned meat and mix well.
  11. Cover the pan and let the pilau simmer for another 5-10 minutes to allow the flavors to meld together.
  12. Fluff the rice with a fork and serve hot.
Variations

There are many variations of Kenyan pilau, and each household may have their own unique twist on the recipe. Some popular variations include:

  • Adding potatoes or carrots to the pilau for extra nutrition and flavor.
  • Using coconut milk instead of water to give the pilau a creamy, coconutty flavor.
  • Using fish instead of meat for a lighter, seafood version of the dish.
  • Adding raisins or peas for a sweet and savory twist on this classic dish.
Final Thoughts

Kenyan pilau is a delicious and satisfying dish bursting with African flavors. Whether you're an adventurous foodie or just looking for a new way to spice up your rice, Anina's Kenyan Pilau Recipes are a great way to experience the taste of Kenya. So grab a pot, some rice, and your favorite meat or vegetables, and get ready to cook up a delicious and aromatic meal that's sure to impress!

Kenyan Pilau is a flavorful rice dish that is popular in Kenya and neighboring countries. It is a one-pot meal that combines aromatic spices and basmati rice to create a mouth-watering dish that is perfect for any occasion. While it may seem complex to make, with some know-how and valuable tips, you can create the perfect Kenyan Pilau that will impress your guests and leave them wanting more. Here are some of the valuable tips that you need to know when making Anina's Kenyan Pilau recipe.

Tip 1: Which rice to use

The type of rice that you use will have a significant impact on the outcome of your Kenyan Pilau. Basmati rice is the preferred type of rice for this dish because of its long grain and fragrant aroma. Avoid using other types of rice such as Jasmine or short-grain rice as they tend to become too soft and mushy.

Tip 2: Preparing the rice

Before you start cooking, rinse the rice thoroughly in cold water until the water runs clear. This will help remove any dirt or debris that may have accumulated during storage. After rinsing, soak the rice in warm water for at least 15 minutes. This step is crucial as it helps the rice to absorb water, which is essential for the perfect texture and flavor.

Tip 3: Spices

Kenyan Pilau is all about the spices. Not only do they add flavor, but they also give the dish its signature color. The primary spice used in Kenyan Pilau is cumin, which has a warm, earthy flavor. Other essential spices include cinnamon, cardamom, and cloves. Ensure that the spices have a strong aroma before using them in your dish.

Tip 4: Preparing the meat

Kenyan Pilau is traditionally made with beef, although you can also use chicken, lamb, or goat meat. Cut the meat into small chunks and season with salt and black pepper. Brown the meat in a pan until golden brown, then transfer it to a plate and set it aside. Do not overcook the meat as it will continue to cook in the pilau.

Tip 5: Sautéing the onions and garlic

Sautéing onions and garlic will help to release their flavors and aromas, which will enhance the overall taste of your Kenyan Pilau. Use a deep pot or Dutch oven and heat oil over medium-high heat. Add onions and garlic and sauté for about 5-7 minutes until they are soft and translucent. Be careful not to burn them as it will affect the taste of your dish.

Tip 6: The Tomato paste

Tomato paste is a crucial ingredient in Kenyan Pilau as it gives the dish its deep, rich color. Add the tomato paste to the onions and garlic mixture and sauté for a few minutes until the paste has darkened in color. This process will help to cook the tomato paste and remove any bitterness.

Tip 7: The Pilau masala

Pilau masala is a blend of spices that is commonly used in Kenyan Pilau. It typically includes cumin, coriander, cardamom, cloves, and cinnamon. Add the Pilau masala to the pot and sauté for about a minute until fragrant. Be careful not to burn the spices as it will affect the taste of your dish.

Tip 8: Adding rice and stock

Add the rice to the pot and sauté for a few minutes until the rice is coated with the spices. Add enough stock to cover the rice and bring to a boil. Reduce the heat and cover the pot with a tight-fitting lid. Allow the rice to cook for about 20 to 25 minutes or until all the water has been absorbed.

Tip 9: Fluffing the rice

Once the rice is cooked, remove the pot from the heat and let it rest for at least 10 minutes. Use a fork to fluff the rice gently, taking care not to crush or break the grains.

Tip 10: Serving and garnishing the dish

Kenyan Pilau is traditionally served with roasted meat, kachumbari, and lime wedges. You can also garnish the dish with cilantro leaves for a fresh and vibrant look.
Conclusion
Making Anina's Kenyan Pilau recipe is easy when you follow these valuable tips. Using the right rice, sautéing the onions and garlic correctly, and getting the spices right are just a few of the essential elements that make up this delicious dish. So the next time you want to impress your guests with an authentic Kenyan meal, remember these valuable tips and get cooking.

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