Zanzibar Pilau

Ingredients

• one-half teaspoon cumin seeds
• one-half teaspoon whole black peppercorns
• several whole cloves (“cloves” not “cloves of garlic”)
• one cinnamon stick (or a few pinches ground cinnamon)
• a few cardamom pods (or a few pinches ground cardamom)
• oil for frying
• several cloves of garlic
• two teaspoons fresh ginger
• three cups of rice (uncooked)
• two to four onions, chopped
• one to two pounds of meat (beef, chicken, mutton, fish, shrimp, or prawns), cut into bite-sized pieces
• two to four potatoes, peeled and cut into quarters
• one cup raisins (optional)

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Method

• Cook the meat with salt and spices until when it is tender. Combine cumin, peppercorns, cloves, cinnamon and cardamom in a teacup, cover with warm water, stir, and set aside. (Cooking tip: The spices can be tied up in a small sack, like a teabag, or can be put into a tea infuser before being placed in the warm water. This avoids having whole spices in the dish when it is served.)
• Pound the garlic and ginger together and set aside. Wash the rice, drain, and set aside.
• Heat oil in a deep pot. Fry onions and potatoes until brown. Stir and remove some of the oil to reduce cholesterol. Add garlic and ginger. Continue stirring and frying until the flavours have mixed — it should develop a nice aroma.
• Add the meat, stir and cook over high heat until meat is browned on the outside. Reduce heat and simmer for a few minutes. Remove the meat and potatoes, and set them aside. Add boiling water and the rice. Stir it thoroughly and add the watering spices. Stir. Wait five minutes. Cover and simmer for a few minutes. Stir occasionally.
• Check every few minutes to see if more water is needed and add water (or broth) as necessary. Stir as the liquid is added. After ten minutes add the potatoes (and/or the optional raisins) and the meat and onions. Keep covered, keep checking, and add water if the bottom of the pot is dry. Continue cooking over low heat for ten more minutes.
• Remove pot from the stove, keep covered. Place the entire pot in a warm oven for an additional ten to twenty minutes. All moisture should be absorbed by rice and potatoes should be tender. Serve hot.

Notes: Pilau tastes best when it is warm and served with salads (kachumbari)

Bon Appetit.