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1
Simmer the Beef
20 Mins
Gentle simmer, ~95°C (203°F)
Put the beef cubes in a pot with 500ml of the water, half the garlic and ginger, and half the salt. Bring to a gentle simmer and cook for 20 minutes until the beef is almost tender. Lift the beef out and keep the broth — it is the cooking liquid for the rice.
Do not boil hard; a gentle simmer keeps the beef tender instead of tough.
Done when: Beef is almost tender and the broth smells meaty and fragrant.
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2
Brown the Onions & Bloom the Spices
10 Mins
Medium heat, ~170°C (340°F)
Heat the oil in a heavy pot (sufuria) over medium heat. Fry the sliced onions, stirring often, for 6–8 minutes until they are deep golden brown — darker than you think, but not burnt. Add the remaining garlic and ginger and the pilau masala and stir for 30 seconds until the spices smell warm and fragrant.
Dark, sweet onions are the soul of pilau colour and flavour — pale onions make pale, bland pilau.
Done when: Onions are deep golden brown; the spices smell warm and toasty.
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3
Add Beef, Potatoes & Tomatoes
5 Mins
Medium heat, ~170°C (340°F)
Add the simmered beef, the halved potatoes and the diced tomatoes to the pot. Stir well so everything is coated in the spiced onions, and cook for 3–5 minutes until the tomatoes soften.
Coating the beef and potatoes in the spices now is what flavours them through.
Done when: Tomatoes are soft and everything is evenly coated in spice.
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4
Add Rice & Broth, Then Steam
20 Mins
Low heat, gentle steam, ~95°C (203°F)
Add the drained rice and stir once to distribute it evenly. Pour in the hot beef broth plus remaining water to 750ml total, and the rest of the salt. Bring to a boil, then cover tightly, reduce to the lowest heat, and steam for 20 minutes without lifting the lid. The rice must reach 74°C (165°F) and be tender throughout.
Never lift the lid while the rice steams — the trapped steam is doing the cooking, and every peek lets it out.
Done when: All liquid is absorbed; rice grains are separate, fluffy and tender.
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5
Rest & Fluff
10 Mins
Off the heat, lid on
Take the pot off the heat and leave it covered for 10 minutes. Then fluff the pilau gently with a fork, lifting from the bottom so the potatoes and beef are distributed through the rice. Serve hot.
Resting lets the last steam finish the rice evenly; fluffing with a fork, not a spoon, keeps the grains separate.
Done when: Grains are separate and fluffy; potatoes are soft; beef is tender.
auto_awesome Finishing Touches & Plating
Serve the pilau hot from the pot, with kachumbari spooned over the top and a little chopped fresh coriander if you have it. The contrast of hot, fragrant rice and cool, sharp salad is the whole point.
Kenya
1h 15m
France
Vietnam