East African Beef Pilau

This Beef Pilau is a hearty, aromatic rice dish made with tender pieces of beef, caramelized onions, and warm, fragrant spices. Using Kenyan Pilau Masala and a touch of turmeric, the rice soaks up rich flavors while keeping the method simple and traditional. The result is a savory, spiced dish that's perfect for everyday meals or special gatherings, offering a true taste of East African comfort food. Serves 4 to 6

INGREDIENTS

• 2 tablespoons High-Heat Oil (coconut or avocado oil)
• 1 lb (about 450g) Beef Chuck, cut into small bite-sized pieces
• 1 large Red Onion, thinly sliced
• 4 cloves Garlic, minced
• 1 tablespoon fresh Ginger, minced
• 1 tablespoon Kenyan Pilau Masala 
• 1 teaspoon ground Turmeric
• 4 cups Water
• 2 teaspoon Kosher Salt (adjust to taste)
• 2 cups Long Grain White Rice (e.g., basmati or jasmine), washed
• Fresh Cilantro for garnish (optional)

INSTRUCTIONS

1. Brown the Beef: Heat the oil in a heavy-bottomed pot over medium-high heat. Add the beef chuck pieces and brown them well on all sides, about 5–7 minutes. Remove the beef and set it aside.

2. Caramelize the Onions: In the same pot, add the sliced onions and sauté over medium heat until they turn deep golden brown and caramelized, about 10–15 minutes.

3. Add Garlic, Ginger, and Spices: Stir in the minced garlic and ginger and cook for about 30 seconds. Add the Pilau Masala and turmeric, stirring constantly for 1 minute to toast the spices and release their aroma.

4. Return the Beef and Simmer: Add the browned beef back into the pot and stir to coat it with the spiced onion mixture. Pour in the water and add salt. Bring to a gentle simmer over medium heat.

5. Wash the Rice: While the beef is simmering, rinse the rice under cold water until the water runs clear.

6. Add the Rice: After the beef has simmered for 10–15 minutes, add the washed rice to the pot and stir gently to distribute it evenly.

7. Cook the Rice: Bring everything to a gentle boil, then reduce the heat to low. Cover the pot tightly and cook for 18–20 minutes without lifting the lid.

8. Steam and Fluff: Turn off the heat and let the pilau rest, still covered, for 5–10 minutes. Fluff the rice gently with a fork.

9. Serve: Garnish with fresh cilantro if desired and serve hot.