Ingredients

• 750 g basmati rice (4 cups), soaked for 30 minutes

• 1 kg beef

• 3 tbsp oil

• 2 onions, sliced

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 2 tsp cumin

• 1 tsp coriander

• 1 tsp black pepper

• ½ tsp cinnamon

• 4 cloves

• 4 cardamoms

• Salt, to taste

• 5½ cups beef stock

• 2 potatoes, optional

• Fresh coriander, for garnish

Method

1. Wash and Soak the Rice
   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain well and keep aside.

2. Brown the Onions
   Heat the oil in a large, heavy-bottomed pot. Add the sliced onions and fry until they turn dark golden, building a rich base for the pilau.

3. Add the Beef and Spices
   Stir in the ginger paste and garlic paste. Add the beef, cumin, coriander, black pepper, cinnamon, cloves, cardamoms and salt. Cook for about 10 minutes, stirring so the beef is coated with the spices.

4. Simmer Until the Beef Is Tender
   Pour in the beef stock and bring it to a simmer. Cook for 35–40 minutes, or until the beef becomes tender and the broth is infused with the spices.

5. Add the Potatoes and Rice
   If using potatoes, add them to the pot. Stir in the drained rice and distribute it evenly through the beef and stock.

6. Cook the Pilau
   Cover the pot tightly and cook over low heat for 20 minutes, allowing the rice to absorb the stock and cook through. Avoid stirring excessively while the rice cooks.

7. Rest and Garnish
   Turn off the heat and leave the pilau covered for 10 minutes. Gently fluff the rice and garnish with fresh coriander before serving.

Serve

Serve hot with kachumbari (East African tomato and onion salad), chilli sauce, yogurt and grilled vegetables. These accompaniments balance the rich, spiced beef and make the pilau a satisfying main meal.