Comoros Pilaou
A fragrant and flavorful rice dish, Comoros Pilaou is a staple that reflects the islands' diverse culinary influences. Typically made with meat (often beef) and a medley of aromatic spices, it's a hearty and satisfying meal.
🧂 Ingredients
- 2 cups Basmati rice(rinsed until water runs clear)
- 1 lb Beef(cut into bite-sized pieces)
- 2 large Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch Ginger(fresh, grated)
- 1/2 small can Tomato paste
- 1.5 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- 1 Cinnamon stick
- 4 Cardamom pods
- 3 Cloves
- pinch Saffron threads(optional, soaked in 2 tbsp warm water)
- 3.5 cups Water or broth
- 2 tbsp Vegetable oil
- to taste Salt
- for garnish Fresh parsley
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and lightly golden, about 7-10 minutes.
- 2
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 3
Add the beef pieces and brown them on all sides. Stir in the tomato paste and cook for 1-2 minutes.
- 4
Add the garam masala, cumin, coriander, turmeric, cinnamon stick, cardamom pods, and cloves. Stir well to coat the meat and aromatics. Cook for 1 minute until spices are fragrant.
- 5
Add the rinsed basmati rice to the pot and stir to combine with the meat and spices.
- 6
Pour in the water or broth and the saffron water (if using). Season with salt. Bring the mixture to a boil.
- 7
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
Remove from heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork. Garnish with fresh parsley before serving.
💡 Pro Tips
- ✓Ensure the rice is thoroughly rinsed to remove excess starch, which helps prevent stickiness.
- ✓Adjust the spice blend to your preference.
- ✓Pilaou can also be made with chicken or lamb.
🔄 Variations
- Add vegetables like carrots, peas, or potatoes to the pilaou.
- A vegetarian version can be made using chickpeas or other legumes.
- Serve with a side of achard (pickled vegetables).