Maasai Spiced Rice Pilau

Ingredients

In this adaptation of Kenyan Pilau to Maasai cuisine, we incorporate the unique flavors and spices that are characteristic of Maasai cooking. The original Kenyan Pilau typically includes a combination of Indian and Swahili influences, while the Maasai version focuses on indigenous Maasai spices and ingredients. By using traditional Maasai spices and locally sourced meat, we create a dish that is distinctively Maasai in flavor and essence. We alse have the original recipe for Kenyan Pilau, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) beef or goat meat, cubed 1 lb (450g) beef or goat meat, cubed
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons cumin seeds 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds 2 teaspoons coriander seeds
• 4 cardamom pods, crushed 4 cardamom pods, crushed
• 4 cloves 4 cloves
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• 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.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown and caramelized.
3. 3.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
4. 4.
   Add the cubed meat to the pot and cook until browned on all sides.
5. 5.
   In a separate pan, dry roast the cumin seeds, coriander seeds, cardamom pods, cloves, and cinnamon sticks until fragrant. Grind the roasted spices into a fine powder using a mortar and pestle or a spice grinder.
6. 6.
   Add the ground spices and diced tomatoes to the pot with the meat. Cook for a few minutes until the tomatoes soften.
7. 7.
   Add the drained basmati rice to the pot and stir well to coat the rice with the spices.
8. 8.
   Pour in the beef or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice pilau with a fork and garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Cumin seeds — Dry roasting the cumin seeds enhances their flavor. Be careful not to burn them while roasting.
• Cardamom pods — Crush the cardamom pods slightly to release their aromatic oils before adding them to the dish.
• Cilantro or parsley — Use fresh herbs for garnish to add a burst of freshness to the pilau.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the dish.
• You can substitute beef or goat meat with chicken or lamb if desired.
• To enhance the flavors, marinate the meat in the spice mixture for a few hours before cooking.
• Serve the Maasai Spiced Rice Pilau with a side of fresh salad or steamed vegetables for a complete meal.
• Leftover pilau can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Maasai Spiced Rice Pilau hot as a main course. Accompany it with a side of fresh salad or steamed vegetables to add a refreshing contrast to the rich flavors of the dish.

Presentation advice

Present the Maasai Spiced Rice Pilau in a large serving dish, garnished with sprigs of fresh cilantro or parsley. The vibrant colors of the caramelized onions and diced tomatoes will add visual appeal to the dish.