Hearty, savoury and incredibly aromatic, this rice dish is a staple and locals prefer a strong pungent garlic presence. If garlic is not something you enjoy, you can reduce the recipe to one clove.
Ingredients
160g Basmati Rice
1 Tablespoon Pilau Spice Mix
1 Red Onion
3 Garlic Cloves
2 Tomatoes
200g Beef Fillet
70ml Tomato Paste
375ml Water
Vegetable Oil
Salt
Steps
Using a mortar and pestle, pound peeled garlic cloves with a pinch of salt until it becomes a paste.
Add the Pilau Spice Mix, which usually contains cloves, cardamom, cumin, cinnamon and black pepper. Continue pounding for 2 minutes to release al the aromas and oils. It will look like a thick paste.
Finely chop onion and sauté in large pot with vegetable oil over high heat.
Once the onions become golden brown, add peeled and diced tomatoes. Sauté over medium heat for 2 minutes.
Slice beef fillet into cubes and add to the pot.
Add spice paste into the pot and sauté until the beef is cooked.
Add tomato paste and continue cooking for 2 minutes. Stir frequently.
Add rice and water. Allow to simmer over medium heat for 10 minutes. Stir occasionally. If necessary, add more water.
Remove from heat and cover the pot with aluminium foil and bake at 150°C for 10 minutes.
Serve hot accompanied with kachumbari and chapati.
