Making Pilau:

Making Pilau: Introduction: Pilau is a dish made of rice and other additives. It has been adopted by many people especially the Swahili people at Kenyan Coast. Its origin can be traced back from India. Pilau is served during special occasions especially during the weddings, or for special guests. It can be eaten with vegetables and also kachumbari. (Kachumbari can be made of onions, tomatoes and ripe avocadoes, sliced and mixed together). Ingredients used: 2 cups of white Rice Ground garlic Ground ginger Tomato paste- using tomatoes makes the whole dish soggy. Just use the paste. Cooking oil Pilau Masala Coconut milk- optional Meat- Chicken, goat, beef or any type of meat Cloves-optional Pepper-optional as some people don’t take peeper Sliced onions Coriander Procedure 1. Boil the meat until it is tender. 2. After it has achieved your desired tenderness, drain the remaining broth into a clean dish. 3. Add cooking oil and the sliced onions to the tender meat and let it cook for some time. 4. Add the ground garlic and ground ginger to the tender meat and stir. 5. Add the tomato paste. You can add potatoes if you love them. 6. Continue stirring as the food continues to cook. 7. Allow the food to cook for a period of between 5 to 10 minutes and then add pilau Masala. 8. If you love pepper, add it also at this time and continue stirring the food. 9. You now have a very spicy mixture. Allow it to simmer for about three minutes. 10. Add broth you put into a clean dish into the spicy mixture. 11. You can top up with coconut milk or water if the broth is not enough to cook the rice. 12. Put two cups of rice in a dish and wash. 13. Heat your spicy mixture and broth until it has boiled. 14. After the rice is washed and clean, drain the water. 15. Add the clean rice to it. 16. Sprinkle with some coriander on top. 17. Cook for three to five minutes without covering with a lid. 18. Cover the cooking pot with a lid and check progress on how water is drying off 19. After the water has reduced, reduced the heat to a very low level and allow the food to cook slowly until all the water has dried up. 20. After the water has dried up, remove from the source of heat and you are ready to serve your pilau. Serving Tips: (It is advisable to serve the pilau always when hot. You can also eat with kachumbari and a thick soup may be on the side).