Best 2 Aninas Kenyan Pilau Recipes

In the vibrant tapestry of culinary traditions, Kenyan pilau stands out as a symphony of flavors, aromas, and textures. This beloved dish, deeply rooted in Kenya's rich cultural heritage, is a delightful fusion of fragrant basmati rice, tender meat, an array of spices, and an explosion of colorful vegetables. Join us on a culinary journey as we explore the tantalizing world of Kenyan pilau, unveiling three distinct yet equally captivating recipes: the classic beef pilau, a succulent chicken pilau, and a vegetarian pilau bursting with the goodness of fresh vegetables. Each recipe promises a unique taste experience, inviting you to savor the diverse culinary treasures of Kenya.

Here are our top 2 tried and tested recipes!

KENYAN BEEF AND POTATO PILAU BY KIANO MOJU RECIPE BY TASTY

Kenyan Beef And Potato Pilau By Kiano Moju Recipe by Tasty image

Here's what you need: ground cumin, paprika, ground cardamom, black pepper, ground cloves, vegetable oil, medium red onions, garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, fresh cilantro, beef sirloin, roma tomatoes, potato, water, basmati rice

Provided by Kiano Moju

Categories Dinner

Yield 8 servings

Number Of Ingredients 19

Ingredients

2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ cup vegetable oil
2 medium red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 serrano chile, finely chopped
1 tablespoon pilau masala
2 beef stock cubes
1 cinnamon stick
¼ cup fresh cilantro, roughly chopped
1 lb beef sirloin, cubed
3 roma tomatoes, diced
1 lb potato, waxy, peeled and cut into 1 inch (2 cm) chunks
4 cups water
2 cups basmati rice

Steps:

Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
Add the beef and cook until browned, about 8 minutes.
Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, Sugar 3 grams

ANINA'S KENYAN PILAU

Anina's Kenyan Pilau image

A fantastic, aromatic rice dish that is wonderfully frugal and traditional to Kenya. This recipe is a beautiful example of the fusion between African and Indian cuisines local to the area. Serve this with Kachumbari on the side!

Provided by JJRsGirl

Categories One Dish Meal

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 cup basmati rice
1 cup frozen black-eyed peas
1 cup water
16 ounces water
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons raisins (optional)
1 chicken bouillon cubes or 1 vegetable bouillon cube
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
5 cardamom pods, seeds removed from the pods and crushed
3 -5 tablespoons cooking oil

Steps:

Preheat the oven to 350.
Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes.
While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan.
Drain the black eyed peas and put them in a bowl.
Add the oil to the saucepan that had the black eyed peas and set the range to medium heat.
Add the onion to the oil.
Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home!
Add the garlic and stir for another 3 minutes.
Add the black eyed peas and mix well with the spices.
Add the rice and stock from the bouillon cube.
Turn the heat up to high until the mixture boils and then turn it to medium-low.
Stir gently until most of the water is absorbed. Add the raisins and stir.
Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on.
Cook for 45 minutes on 350.

Tips:

Use high-quality basmati rice: This will give your pilau a fluffy and aromatic texture.
Rinse the rice thoroughly before cooking: This will remove any starch and impurities, and help the rice cook evenly.
Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the rice from burning.
Sauté the rice in clarified butter: This will add a delicious flavor and golden color to the rice.
Add the spices and aromatics at the right time: Adding them too early will cause them to burn, while adding them too late will not allow them to infuse their flavor into the rice.
Use a broth that is flavorful and aromatic: This will add depth of flavor to the pilau.
Cover the pot and cook the rice over low heat: This will help the rice cook evenly and prevent it from becoming dry.
Fluff the rice with a fork before serving: This will help separate the grains of rice and make it light and fluffy.

Conclusion:

Anina's Kenyan Pilau is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with meat, this pilau is sure to please everyone. So next time you're looking for a hearty and satisfying meal, give Anina's Kenyan Pilau a try. You won't be disappointed!