Tanzanian pilau with beef, basmati rice and warm Zanzibar-style spices.
Pilau is widely cooked in Tanzania, particularly along the Swahili coast, where Indian Ocean trade helped shape a fragrant rice tradition using cardamom, cinnamon, cloves and cumin.
Explore more Tanzania recipes →
Ingredients
- 700 g beef, cubed
- 500 g basmati rice, rinsed
- 250 g onion, sliced
- 20 g garlic, chopped
- 20 g ginger, grated
- 6 cardamom pods
- 1 cinnamon stick
- 6 cloves
- 5 g cumin seeds
- 3 g black pepper
- 40 ml oil
- 1.2 litres water or stock
- 10 g salt
Method
- Brown beef lightly in oil and remove.
- Cook onion until deeply golden, then add garlic, ginger and whole spices.
- Return beef, add water or stock and simmer until nearly tender.
- Add rice, cover and cook over low heat until the grains are tender and liquid is absorbed.
- Rest 10 minutes, fluff gently and serve hot.
Chef Notes
Deeply browned onion is important to the colour and flavour. Keep the pot covered during the final rice cook.
Substitutions
Chicken or goat can replace beef with cooking time adjusted.
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot.
Allergen Notes
Check stock and spice blends for declared allergens.
Always Cook with Heart. Always!
Chef-tested recipe
Tanzanian pilau with beef, basmati rice and warm Zanzibar-style spices.
