- Cuisine: Asian, East African
- Cuisine: Asian, East African
- Cuisine: Asian, East African
Pilau or pilao as it is called in Uganda is a very tasty rice/meat dish. There are many variations of it in different parts of the world, especially Asia. Other names for it include: Pilaf, also called poloپلو , polao, pilau, pilav, pilaff, plov or pulao.
Ingredients
- 1 kg rice (preferably basmati)
- 1 kg beef (or lamb)
- 2 volumes boiling water (i.e. twice the volume of the rice)
- 1 bunch fresh parsely (about 150 - 200g)
- 2 big onions
- 2 teaspoons salt (add enough to taste)
- 4 tablespoons oil
- 2 peperonis
- 2 teaspoons Pilao masala spices (probably from an Asian store in some regions - may have different names, like pulao, polao, etc)
- For: 5
- Preparation: 30 min
- Cooking: 1 h
- Ready in: 1 h 30 min
Instructions
- Cut the meat in cubes.
- Heat the oil in a large enough sauce pan until it is very hot
- Add and fry the meat for about 10 minutes
- In the meantime, slice the onions, chop the pepperonis & parseley as shown
- Add the 3 and continue frying for about 5 minutes. Add 2 slightly heaped teaspoons of pulao masala spices
- Turn on the oven and pre-heat to 200°C
- Add the rice and continue stir frying for 5 – 8 minutes
- Add enough water to just cover the other contents. Hot water shortens the cooking time. Bring to the boil. Add salt to taste
- Cover the pan with an aluminum foil or fitting heat-resistant cover. Bake for about 40 minutes OR until the water has been fully absorbed and the rice is ready
Notes
Alternatively, the rice could be prepared to the end “normally”, like other rice dishes, without using an oven. Cover the cooking pot and use medium heat. Without covering or using too much heat will lead to scorching or to the water not being enough.
It goes without saying that any pan used in the oven should be heat-resistant.
Sophie’s pilau recipe
Comments on this video to this recipe posted on Youtube:
OMG what could get any better and yummier 😀 <3
Hi, if you do a Google images search for “pilau” or “pulao”, you will see almost none looks exactly like the other because of different ingredients added. So yes, I suppose if you do not overdo it, other stuff like u suggest could be added. Regarding the type of beef – in most of Africa an animal is not divided into 20sections with prices of this & or that part costing this or that. I suppose any good boneless type/section would certainly do. One could also use mutton, goat meat, etc 😉
Hey, I hope you succeeded and subsequently enjoyed the result. 😉
Dear Sopie. Every time my wife makes Pulao it the result is wet rice and sticky . Please give your advice.
Sorry … It seems either too much water is used/it does not get enough time to evaporate or there is a problem with the type of rice. As a rule with most LONG GRAIN rice types like Basmati, for say a cup of rice, 2 cups of water suffice AS LONG AS the heat is not too much & at the end the rice is NOT soggy. Some types of rice (eg. short grain types), are not good. You could also leave out the oven & cook it “normally” after frying. See written version of recipe at orbituganda(.com -No brackets)
I have my beef stew ready so watching for the next steps to go make Pilau for my lunch. Thanks for reminding us when can i have a taste of home even when we live beyond the oceans!
Thanks for your kind comment.
Thanks for your kind reply . I will tell that to my wife. Ahsante sana natumaini siku moja nipate kuionja pilao unayo ipika wewe.
i love pilau
I wish u luck. 😉 I just need to correct “does not get enough time to evaporate or there is a problem with the type of rice”. I should have talked of the rice getting enough time to ABSORB the water & not of evaporation. With the right rice & amount of water, there’s really no reason why you should not get some tasty pilau at the end. :p
HELP PLEASE !!!!!! I made this recipe last night but the rice was a bit mushy. However I did soak the rice in water with salt for 30mins. I cooked it on low heat. I used Basmati rice. Also can you use fresh pilau spice ingredients as opposed to a Pilau Masala mix ?
hi its christina, lakisha, and sharon were trying to cook your pilau
Thanks. I’m trying to cook some for a friend and I’m trying to get out of my husband (not very successfully) how they make it in Burundi. I ate it but never witnessed it being cooked. I did have potato in most versions though. My husband would love a version with goat but not my children or friends 😉 Thanks for the video it was very helpful, I also enjoyed your childs violin playing.
looks really yummy =) and your channel is very nice!
Thanks for your kind reply. I will tell that to my wife. Nina kushukuru sana natumaini siku moja nipate kuonja pilao yako.
Good to know it helped. I have met some people who are skeptical about or would not eat goat meat, as well. 🙂 As a matter of fact, sheep are not that different from goats. In Wikipedia they say “closely related to the sheep” & “both are in the goat-antelope subfamily Caprinae”. If those folks eat mutton, you have a reason good reason to tease or convince them … 🙂 assuming you yourself find goat meat OK. 😉 . The good thing though is one can use different meats. 🙂 .. Regards
Hi,I am not a rice expert, but I know SOME types of rice always get a mushy result. The TYPE of Basmati I use does not do this UNLESS TOO MUCH water was used. I personally never soak rice. I use ratio of water to rice,2:1 & cook after frying phase on low heat or 2much water could evaporate b4 it is ready & mostly covered. How about trying another type of long grain rice? 4spices I GUEaSS it is possible IF u can concoct a PILAU MASALA spicemix or u get a different rice dish with a different taste
Hi Sopie. I was just wondering what cut of beef do you use ( prime or budget )? Also I’m assuming that this recipe would work with other vegetables added eg. potatoes and carrots.