Pilau ya NyamaSpiced Beef Pilaf

Name: Pilau ya Nyama (Spiced Beef Pilaf)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Tanzania
Ingredients: 400 g Basmati Rice (rinsed); 500 g Beef Chuck (cut into bite-size cubes); 200 g Onion (finely chopped); 15 g Garlic (crushed); 20 g Fresh Ginger (crushed); 200 g Tomato (finely chopped); 40 ml Ghee; 850 ml Beef Stock (hot); 6 pcs Green Cardamom (lightly crushed); 2 pcs Cinnamon Stick; 6 pcs Clove; 2 pcs Bay Leaf; 6 g Cumin Powder; 6 g Coriander Powder; 3 g Black Pepper; 9 g Salt

This festive coastal pilaf is cooked with beef, fragrant basmati rice, and warm whole spices until the grains turn richly savory and aromatic. It is a celebratory East African rice dish with deep flavor and a gentle perfume of cardamom, clove, and cinnamon.

Prep

25m

Cook

1h 15m

Serves

Regional versions

Compare how this dish changes by country.

Kenya
Tanzania

Estimated

Nutrition

Per serving

848kcal

Calories

36g

Protein

37g

Fat

95g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

400g
Basmati Rice (rinsed)
500g
Beef Chuck (cut into bite-size cubes)
200g
Onion (finely chopped)
15g
Garlic (crushed)
20g
Fresh Ginger (crushed)
200g
Tomato (finely chopped)
40ml
Ghee
850ml
Beef Stock (hot)
6pcs
Green Cardamom (lightly crushed)
2pcs
Cinnamon Stick
6pcs
Clove
2pcs
Bay Leaf
6g
Cumin Powder
6g
Coriander Powder
3g
Black Pepper
9g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the ghee in a heavy pot over medium heat until shimmering.
02
Add the onion and cook until deeply golden and sweet.
03
Stir in the garlic and fresh ginger, then cook just until fragrant.
04
Add the beef chuck and cook until the pieces are browned on several sides.
05
Stir in the tomato and cook until it breaks down into a thick base.
06
Add the cumin powder, coriander powder, black pepper, green cardamom, cinnamon sticks, cloves, and bay leaves. Stir for a moment so the spices bloom in the fat.
07
Pour in the hot beef stock, add the salt, and bring everything to a gentle simmer at 95°C (203°F). Cover and cook until the beef chuck is nearly tender.
08
Add the basmati rice and stir once to distribute it evenly. Cover tightly and cook at a gentle simmer until the rice is tender and the liquid is absorbed.
09
Turn off the heat and let the pilaf rest, covered, for several minutes. Fluff gently before serving.

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