Kenyan Spiced Rice Pilaf

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 4 green cardamom pods, lightly crushed 4 green cardamom pods, lightly crushed
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) vegetable broth or water 4 cups (950ml) vegetable broth or water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fried onions, for garnish Fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
4. 4.
   Add the cumin seeds, cardamom pods, cinnamon stick, and cloves to the pot. Stir and cook for a minute to release the flavors.
5. 5.
   Add the drained rice to the pot and stir well to coat the rice with the spices.
6. 6.
   Sprinkle turmeric powder, paprika, and salt over the rice. Stir to evenly distribute the spices.
7. 7.
   Pour in the vegetable broth or water and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro and fried onions before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Cumin seeds — Toasting the cumin seeds in a dry pan before adding them to the dish enhances their flavor.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils before adding them to the dish.
• Fried onions — For crispy fried onions, thinly slice an onion and fry it in hot oil until golden brown. Drain on a paper towel to remove excess oil.

Tips & Tricks

• For an extra burst of flavor, add a handful of raisins or chopped dried apricots to the pilaf during the last few minutes of cooking.
• To make the dish more substantial, you can add cooked vegetables such as peas, carrots, or bell peppers to the pilaf.
• If you prefer a spicier pilaf, add a pinch of cayenne pepper or chili powder to the spice blend.
• Leftover pilaf can be transformed into a delicious fried rice by sautéing it with some vegetables and soy sauce.
• Experiment with different garnishes such as toasted almonds or cashews for added crunch and flavor.

Serving advice

Serve the Kenyan Spiced Rice Pilaf as a main course accompanied by a side of tangy tomato chutney or raita. It pairs well with grilled chicken, lamb curry, or vegetable stew. Garnish with fresh cilantro and fried onions for an extra touch of elegance.

Presentation advice

Fluff the rice with a fork before serving to ensure each grain is separate. Arrange the pilaf on a platter and sprinkle with fresh cilantro and fried onions for an attractive presentation. Serve in traditional Kenyan-style bowls or on individual plates for an elegant dining experience.