Kenyan Pilau Rice

Ingredients

• 2 cups basmati or long-grain rice, rinsed until the water runs mostly clear
• 500 g beef, chicken, or mushrooms, cut into bite-size pieces
• 2 medium onions, sliced
• 2 potatoes, peeled and quartered
• 3 cloves garlic, crushed
• 1 tablespoon grated ginger
• 2 tablespoons cooking oil or ghee
• 2 1/2 teaspoons King's Pilau Masala
• 1/2 teaspoon King's Turmeric Powder
• 3 cups hot stock or water
• Salt to taste
• Fresh coriander for serving

Steps

1. 1

   Pat the meat dry and season lightly with salt. Heat oil in a heavy pot and brown the pieces in batches. Set aside. For mushrooms, cook until their moisture reduces.

2. 2

   Add onions to the same pot and cook slowly until golden at the edges. This is where pilau gets most of its depth, so do not rush the onions.

3. 3

   Stir in garlic, ginger, King's Pilau Masala, and King's Turmeric Powder. Cook for 45-60 seconds, stirring, until the spices smell warm but are not burning.

4. 4

   Return the browned meat or mushrooms to the pot. Add potatoes and rinsed rice, then turn everything gently so the grains pick up the spice and oil.

5. 5

   Pour in hot stock or water and taste the liquid for salt. It should taste well seasoned before the rice cooks.

6. 6

   Bring to a boil, reduce to the lowest heat, cover tightly, and cook until the liquid is absorbed and the rice is tender.

7. 7

   Turn off the heat and rest the pot, still covered, for 8-10 minutes. Fluff with a fork and finish with coriander.