Pilau is a term used to refer to fried rice with an appetizing aroma or scent as a result of the spices used while cooking. It can be made plain or with meat / chicken.
This kind of delicacy is prepared and consumed by most people in Africa including; Uganda, East Africa, Nigeria, Ghana etc In west Africa its referred to as; Jollof rice.
It is also common in and UAE in Islamic homes or societies. Here in Uganda it’s a common food children love especially during festival celebrations like Eid, Christmas and Easter. In India its commonly termed as Biryani.
Step By Step Approach To Preparation Of Pilau In Uganda.
- Assemble all the dry spices needed and put them in a blender to grind into powder mix to be used in cooking. Some spices used include; cloves, cumin seeds, cinnamon sticks, black pepper.
- Chop the onions and garlic; the quantity depends on the amount of rice to be cooked.
- Heat the Sauce pan on moderate heat, Add oil-this also depends on the quantity of rice.
- Add the onions and stir to near browning, then add garlic as the onions are brown, stir till the garlic browns a little.
- Cut the meat/chicken to somewhat small pieces, and add them to the brown onions, stir and add just a little water to cook the mat a little like or 10 minutes.
- Add the rice-say 2 cups of rice.
- Add water, 1 cup of rice 2 cups of water; thus 2 cups of rice, 4 cups of water.
- Steam for 10-15 minutes on medium heat and reduce the heat as the water tends to dry up in the saucepan.
- When ready; serve with kachumbari-chopped tomatoes, raw onions, coriander, cucumber and pepper if you so wish or yoghurt.
Please look out for the next episode on cooking with Naava Shamirah