Coconut Pilau
Aromatic Tanzanian rice pilau with coconut milk, caramelized onions and warm spices.
Ingredients
- basmati rice300 g
- coconut milk400 ml
- hot vegetable broth300 ml
- onion1 pcs
- garlic3 cloves
- fresh ginger20 g
- vegetable oil2 tbsp
- ground cumin1 tsp
- black pepper (ground)1 tsp
- cardamom5 pcs
- cloves4 pcs
- cinnamon1 stick
- salt1 to taste
Instructions
Rinse the basmati rice in cold water until it runs clear, then soak for 20 minutes. Drain in a sieve and let it dry well.
Heat the oil in a heavy pot over medium heat. Add the finely chopped onion and fry for 8–10 minutes, until deeply golden.
Add the minced garlic and grated ginger, and cook for 1 minute. Stir in the cumin, black pepper, cardamom, cloves and the cinnamon stick; warm through for 1–2 minutes to let the spices release their aroma.
Add the drained rice and stir for 1–2 minutes so each grain is coated in the spiced oil.
Pour in the coconut milk and hot vegetable stock, season with salt to taste and bring to a boil.
Cover the pot with a tight-fitting lid, reduce the heat to low and cook for 18–20 minutes without stirring, until the liquid is absorbed and the rice is tender.
Remove from the heat and let stand, covered, for 5 minutes. Remove the cinnamon stick and cloves, gently fluff the rice with a fork and serve hot.
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