AuthorJudyYields4 ServingsCategoryAfrican
An integral part of Kenyan cuisine, Pilau is a simple yet savoury dish that packs a ton of flavour. The tenderness of the meat paired with the aromatics of the rice makes Goat pilau a great dish to serve on any occasion!
Ingredients
Directions
Rinse the goat meat off any excess blood. Pour 700ml of water into a large pot, add the rinsed meat together with 5 cloves of garlic, 2 bay leaves, 5 cloves and 1 tablespoon of salt, cover with a tight-fitting lid and let it simmer for one hour.
While the meat is boiling, wash, rinse, and soak two cups of rice in cold water for about 30 minutes.
Once the goat meat is tender, remove and set it aside. Save the stock for later.
Heat a pan. When the pan is hot, roast the whole spices for two minutes, and then grind them into a powder. Alternatively, you can cook the spices whole.
Heat 3 tablespoons of ghee into a large pot on medium heat, then add the onions and fry them for 10 minutes, or until golden brown. Do not proceed before the onions are browned, as this set is crucial to the pilau's flavour and colour.
Add in the garlic and ginger paste, fry for two minutes while stirring to prevent the mix from burning. Once the raw smell of garlic is gone, add the coriander stems and the ground spices, including the cinnamon stick.
Onto this, add the meat along with the ground or whole pilau masala spices, add 1 teaspoon of salt, then mix well to combine and fry for 5 minutes until evenly browned.
Drain and rinse the rice until the water is clear. Then add it into the goat mix, stirring gently until all the rice is coated with the meat and spices. Add 4 cups of the goat meat stock, then cover with a tight-fitting lid and boil on a high for 5 minutes.
After this, seal the pot with a foil or kitchen cloth (or both). And once again, cover with a tight-fitting lid, turn the heat to the lowest setting and cook for 15 minutes.
Remove the pot from the heat. Do not lift the lid. Instead, set the pot aside for another 15 minutes for the pilau to continue cooking with the sealed in steam.
Once the goat meat pilau is ready, uncover the pot and use a fork to fluff the rice.
Serve while hot with kachumbari salad.
Ingredients
Directions
Rinse the goat meat off any excess blood. Pour 700ml of water into a large pot, add the rinsed meat together with 5 cloves of garlic, 2 bay leaves, 5 cloves and 1 tablespoon of salt, cover with a tight-fitting lid and let it simmer for one hour.
While the meat is boiling, wash, rinse, and soak two cups of rice in cold water for about 30 minutes.
Once the goat meat is tender, remove and set it aside. Save the stock for later.
Heat a pan. When the pan is hot, roast the whole spices for two minutes, and then grind them into a powder. Alternatively, you can cook the spices whole.
Heat 3 tablespoons of ghee into a large pot on medium heat, then add the onions and fry them for 10 minutes, or until golden brown. Do not proceed before the onions are browned, as this set is crucial to the pilau's flavour and colour.
Add in the garlic and ginger paste, fry for two minutes while stirring to prevent the mix from burning. Once the raw smell of garlic is gone, add the coriander stems and the ground spices, including the cinnamon stick.
Onto this, add the meat along with the ground or whole pilau masala spices, add 1 teaspoon of salt, then mix well to combine and fry for 5 minutes until evenly browned.
Drain and rinse the rice until the water is clear. Then add it into the goat mix, stirring gently until all the rice is coated with the meat and spices. Add 4 cups of the goat meat stock, then cover with a tight-fitting lid and boil on a high for 5 minutes.
After this, seal the pot with a foil or kitchen cloth (or both). And once again, cover with a tight-fitting lid, turn the heat to the lowest setting and cook for 15 minutes.
Remove the pot from the heat. Do not lift the lid. Instead, set the pot aside for another 15 minutes for the pilau to continue cooking with the sealed in steam.
Once the goat meat pilau is ready, uncover the pot and use a fork to fluff the rice.
Serve while hot with kachumbari salad.
