Aninas Kenyan Pilau Food

KENYAN BEEF AND POTATO PILAU BY KIANO MOJU RECIPE BY TASTY

Steps:

• Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
• Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
• Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
• Add the beef and cook until browned, about 8 minutes.
• Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
• Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
• Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
• Enjoy!

ANINA'S KENYAN PILAU

Steps:

• Preheat the oven to 350.
• Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes.
• While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan.
• Drain the black eyed peas and put them in a bowl.
• Add the oil to the saucepan that had the black eyed peas and set the range to medium heat.
• Add the onion to the oil.
• Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home!
• Add the garlic and stir for another 3 minutes.
• Add the black eyed peas and mix well with the spices.
• Add the rice and stock from the bouillon cube.
• Turn the heat up to high until the mixture boils and then turn it to medium-low.
• Stir gently until most of the water is absorbed. Add the raisins and stir.
• Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on.
• Cook for 45 minutes on 350.