Pilau / Zanzibar Rice
Pilau is a rice-based dish that originated in the Middle East and Central Asia, particularly during the Abbasid Caliphate period (750-1258 AD). Over centuries, it spread to different regions, including South Asia, the Arabian Peninsula, and East Africa, through trade and cultural exchanges. Zanzibar, located off the coast of Tanzania, became a significant hub for Indian Ocean trade and absorbed many culinary influences, including pilau, from Indian, Arab, and Persian traders.
Today, pilau is a popular and celebrated dish throughout Tanzania and Kenya. Pilau is a beloved East African dish with deep cultural and culinary significance.
Whether prepared with chicken, beef, or goat, pilau is a versatile and flavorful meal perfect for celebrations and gatherings during holidays, weddings, and religious festivals. Its unique flavor comes from fragrant spices like cinnamon, cloves, cardamom, and cumin, making it rich and aromatic.
There are many versions of pilau, often adapted with regional ingredients, including beef, chicken, goat (chevron), or vegetable variations.
Preparation Methods for Different Types of Pilau
Each type of pilau uses the same fundamental spices and cooking techniques, but the meat used varies the dish’s flavor and richness. Below are the recipes for Chicken Pilau, Beef Pilau, and Chevron (Goat) Pilau.
1. Chicken Pilau
Price
Ingredients:
- 500g chicken pieces (with bones for extra flavor)
- 2 cups Magugu rice
- 4 tbsp cooking oil or ghee
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp ginger paste
- 2 tomatoes, diced
- 1 cup plain yogurt (optional, for tenderizing)
- 4 cups chicken broth or water
- Spices:
- 2 cinnamon sticks,
- 5 cardamom pods,
- 4 cloves,
- 1 tsp cumin seeds,
- 1 tsp black pepper,
- 1 tbsp pilau masala
- Salt to taste
Preparation;
We marinate the chicken with a mixture of yogurt, garlic, ginger, and salt, letting it sit for 30 minutes to enhance the flavor. Next, we heat oil or ghee in a large pot and fry the onions until golden brown. We then add the marinated chicken and cook it until browned, followed by adding tomatoes, cooking until soft, and allowing the oil to separate. At this stage, we season the dish with cinnamon, cardamom, cloves, cumin, and pilau masala, stirring for 2-3 minutes to release their aroma. After that, we gently stir in the rinsed basmati or Magugu rice. Finally, we pour in the chicken broth or water, ensuring the rice is fully submerged, cover the pot, and let it simmer over low heat for about 20 minutes, or until the rice is fully cooked.
Once done, we fluff the rice with a fork and serve hot with a side of Kachumbari (a fresh tomato and onion salad).
2. Beef Pilau
Price
Ingredients:
- 500g beef (cut into bite-sized chunks)
- 2 cups Magugu rice
- 4 tbsp oil or ghee
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1 tbsp ginger paste
- 2 tomatoes, chopped
- 4 cups beef broth or water
- Spices:
- 2 cinnamon sticks,
- 5 cardamom pods,
- 4 cloves,
- 1 tsp cumin seeds,
- 1 tbsp pilau masala,
- 1 tsp turmeric (optional for color)
- Salt to taste
Preparation;
We boil the beef with salt, garlic, and ginger until tender, reserving the broth for later use. Next, we heat oil in a large pot and fry the onions until golden brown. We then add the beef and tomatoes, stirring until the tomatoes soften and blend with the meat. After that, we season the mixture by adding cinnamon, cardamom, cloves, cumin, and pilau masala, cooking for 2-3 minutes to release their aroma. We stir in the rinsed Magugu rice, pour in the reserved beef broth, and bring it to a boil. Finally, we cover the pot and let the pilau simmer over low heat for 20-25 minutes, until the rice is fully cooked.
We last fluff the pilau and serve with Kachumbari or a side of plain yogurt for a refreshing contrast.
3. Chevron (Goat) Pilau
Price
Ingredients:
- 500g goat meat (with bones for added flavor)
- 2 cups Magugu rice
- 4 tbsp cooking oil or ghee
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1 tbsp ginger paste
- 2 tomatoes, chopped
- 4 cups goat broth or water
- Spices:
- 2 cinnamon sticks,
- 6 cardamom pods,
- 5 cloves,
- 1 tsp cumin seeds,
- 1 tbsp pilau masala
- 1 tbsp lemon juice (optional, to tenderize goat)
- Salt to taste
Preparation:
We cook the goat meat with salt, garlic, and ginger until tender, reserving the broth. In a large pot, we fry the onions until they are dark brown (but not burnt) to enhance the flavor. Next, we add the boiled goat meat and cook it until browned. We then stir in the tomatoes and season with cinnamon, cardamom, cloves, cumin, and pilau masala, cooking until the spices release their aroma. After that, we stir in the rinsed Magugu rice, pour the reserved goat broth over it, cover the pot, and let the pilau cook on low heat for 25-30 minutes, until the rice becomes soft and fluffy.
We last fluff the rice and serve hot. Enjoy your pilau with Kachumbari, a cool glass of Tamarind juice, or a side of Chutney to complete the meal!