Best beef pilau

Name: Best beef pilau
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: African
Ingredients: 3 cups of rice (Preferably pishori or long-grained rice; heaped and washed and all the water drained out of the rice; 0.25 kg of already cubed and boiled beef; 2 piece large onions sliced into small; 2 piece medium size tomatoes grated or skinned and cut up into small cubes; 2 tbsps finely crushed fresh garlic; 2 tbsps finely crushed fresh ginger; 1 tsp finely crushed fresh turmeric or ½ tsp turmeric powder; 1 tbsp tomato paste; 1 & ½ tsps pilau masala spice; 1 & ½ tsps salt; 10 tbsps cooking oil to fry; 6 cups hot water; 2 piece large of finely cubed tomatoes; 1 piece large of finely sliced onion; 0.5 piece a of avocado

Most delicious beef pilau served with kachumbari

Step 1

In a hot oil pan add the onions and fry until they are golden brown.

Add the garlic, ginger, and fresh turmeric. If you’re using turmeric powder, wait and add it with the pilau masala spice later. Keep stirring until the entire mixture turns a dark golden brown.

Add the beef at this point. Stir, cover, and significantly lower the heat. Let the mixture simmer for a minute or two.

Add the tomatoes, stir a little and let it sit for a minute then stir in the tomato paste.

Add the pilau masala and the salt and evenly stir the mixture.

Cover again for a minute, still on low heat, to allow the ingredients to blend well together.Next, stir in the rice and continue stirring until all the ingredients are evenly blended together.

Pour in the hot water and stir the mixtureand bring it to a boil.

Cover the pan and significantly lower the heat. Let the rice cook on this very low heat until most of the water in the rice is gone.

Use a fork to gently turn the rice, allowing the ingredients to mix into the rice evenly, now that they tend to collect at the top.

Cover again and let the rice cook until its ready

Crush your garlic, ginger and fresh turmeric in a mortar and pestle rather than grating it for better results. Peel and cut them up into smaller pieces to make crushing easier. Adding a little salt too will help ease the crushing process.

What is the best way to cook beef pilau to ensure the rice is fluffy?

To achieve fluffy rice in your beef pilau, make sure to rinse the rice thoroughly before cooking to remove excess starch. When cooking, use hot water and keep the heat low once it reaches a boil. Stir gently with a fork to mix the ingredients without breaking the rice grains.

Can I make beef pilau with a different type of meat or a vegetarian option?

Yes, you can substitute the beef with chicken, lamb, or even tofu for a vegetarian version. Just adjust the cooking time accordingly; chicken will cook faster than beef, while tofu should be added towards the end to warm through without overcooking.

How should I store leftover beef pilau, and how long will it last?

Store leftover beef pilau in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. To reheat, add a splash of water to prevent it from drying out and microwave or heat on the stove until warmed through.

What are some good side dishes to serve with beef pilau?

Beef pilau pairs wonderfully with kachumbari, a fresh tomato and onion salad, which adds a refreshing contrast. You can also serve it with avocado slices, yogurt, or a simple cucumber salad to balance the flavors.

Can I use pre-cooked rice for making beef pilau?

While it's best to use uncooked rice for beef pilau to absorb the flavors, you can use pre-cooked rice. Just reduce the cooking time and add it after the beef and spices have simmered, stirring gently to combine and heat through.