East African Beef Pilaf
East African beef pilaf cooks the rice in the broth left from simmering the meat, so every grain tastes of beef and spice. The beef is boiled with grated tomato and onion first, then returned to a base of fried whole spices, onions, turmeric and coriander. Fry the onions until caramelized for a darker, sweeter pot. Serve it with kachumbari, the fresh tomato, onion and lettuce salad that cuts through the rich rice.
Instructions
Put the beef in a pot with water, the ginger-garlic paste, the tablespoon of salt, the grated tomato and the grated onion. Bring to a boil and cook until the meat is tender.
Lift the meat out and set it aside. Keep the broth, because the rice will cook in it.
Heat a layer of oil in a saucepan over medium heat. Add the cumin, cardamom seeds, pepper, cinnamon and cloves, and cook until the spices splutter.
Add the chopped onions and stir until they turn translucent. For a darker pilaf, keep frying them until they caramelize.
Stir in the turmeric and ground coriander and fry for a few minutes. Then add the garlic paste and a little chopped fresh coriander.
Return the cooked beef to the pan and stir for 2 minutes. Pour in the broth and bring it to a simmer, then taste and add salt. Be generous, since the rice will absorb a good deal of it.
Stir in the rice and a little more coriander. Cook on high heat for about 3 minutes.
Reduce the heat to medium, cover the pot, and cook, stirring from time to time, until the rice has absorbed the liquid.
Turn the heat to low and let the rice steam for 5 minutes. Take the pot off the heat and serve with kachumbari.
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