Comorian Beef Pilau
A fragrant and aromatic rice dish featuring tender beef and a blend of warm Comorian spices. This pilau is a staple, often served as a main course and showcasing the rich spice culture of the islands.
🧂 Ingredients
- 500 g Beef chuck(cut into 1-inch cubes)
- 2 tbsp Vegetable oil
- 2 large Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Fresh ginger(grated)
- 1.5 tsp Ground nutmeg
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 0.5 tsp Ground cardamom
- 1.5 tsp Garam masala
- 0.5 tsp Turmeric powder
- 0.5 tsp Smoked paprika
- 1 Bay leaf
- 2 large Tomatoes(chopped)
- 2 tbsp Tomato paste
- 3 cup Water or beef broth
- 2 cup Basmati rice(rinsed and drained)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until softened and lightly golden, about 8 minutes.
- 2
Add the cubed beef to the pot and brown it on all sides. This may take about 10-15 minutes.
- 3
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 4
Add the ground nutmeg, cinnamon, cloves, cardamom, garam masala, turmeric, smoked paprika, bay leaf, chopped tomatoes, and tomato paste. Stir well to combine and cook for another 2-3 minutes.
- 5
Pour in the water or beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender.
💡 Tip: If the liquid reduces too much, add a little more water or broth. - 6
Once the beef is tender, stir in the rinsed basmati rice. Ensure the rice is submerged in the liquid. Season with salt and pepper to taste.
- 7
Bring the mixture back to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during this time to allow the rice to steam properly. - 8
Remove from heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.
💡 Pro Tips
- ✓Rinsing the basmati rice thoroughly removes excess starch, preventing it from becoming mushy.
- ✓Ensure the pot is tightly covered during the rice cooking stage to trap steam.
- ✓For extra flavor, you can add a pinch of saffron threads soaked in a tablespoon of warm water along with the liquid for the rice.
- ✓If you prefer a spicier pilau, add a finely chopped green chili with the garlic and ginger.
🔄 Variations
- Use lamb or goat meat instead of beef.
- Add a can of drained chickpeas along with the rice for added protein and texture.
- Incorporate other vegetables like diced carrots or peas during the last 10 minutes of simmering the beef.