Quick, easy, and aromatic one-pan East African Pilau Rice is packed with warm flavors from cumin, smoked paprika, curry, and cardamom. This highly-flavored vegan rice will make any meat lovers forget about meat. Guaranteed to satisfy even the most discerning palate!
This pilau right here dates back to Indian origin; probably an import that has been adapted for East African kitchens.
Pilau Rice is intensely flavored rice, somewhat of a celebratory dish, that is cooked throughout East African countries or countries situated along the Swahili region in Africa.
It varies in preparation, but it is super spicy! Not spicy hot, but a spice haven loaded with cinnamon, cumin, star anise, bay leaf, curry powder, cardamom, black pepper, garlic, ginger, onions, bell pepper, Jalapenos pepper, and pepper flakes. Aaand to make it even more flavorful, it is cooked with coconut milk. Seriously, not kidding when I said it is intensely flavorful!
Fear not! The list of ingredients might seem long but the preparation is easy breezy.
The first thing to do is sauté the spices for the ingredients to bloom, then proceed with the rest of the ingredients. Cooking time is no more than 25 minutes.
The term “Pilaf” often refers to the technique of cooking rice using seasoned broth. A technique that originated from the Middle East and quickly gained popularity in the neighboring countries and has spread its wings throughout the world. Most Notably in India, the Caribbean, and right here, in the U.S.A.
Yes, the African slaves transported it here. It is commonly known here as rice pilaf also known as pilav, pilau or pilaw in other parts of the world. Just some background info. I think you should know.
For the liquid, you may switch it up with any broth. I used 1 cup coconut milk and replace the other 3 cups with broth. I had some shrimp so topped the rice with it.
This rice pairs perfectly with this Caribbean Curried Shrimp or this African Beef Stew. Or to make it a completely vegan meal, pair it with this Kachumbari. Yum!
East African Pilau Rice
Ingredients
- 2-3 tablespoons cooking oil/butter/Ghee
- ⅓-½ cup cashew, optional
- 1 teaspoon cumin spice
- ½ teaspoon cardamom spice
- ½ teaspoon smoked paprika
- ¼ teaspoon curry spice
- ½ teaspoon star anise
- 1 teaspoon pepper flakes optional
- 1 bay leaf
- 1 cinnamon stick
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 small jalapenos pepper, deseeded and chopped
- 1 medium onion, chopped
- 1-2 tomatoes, chopped
- 1 small red bell pepper, chopped
- 2 cups Basmati rice
- 4 cups liquid, broth or water, and/or coconut milk
- 1½ teaspoon salt or more, adjust to taste
- ½ teaspoon white/black pepper
Instructions
- Heat a saucepan with oil/butter. Sauté the cashews for about 2 -3 minutes.
- Then add all the spices – cumin, cardamom, smoked paprika, curry, star anise, pepper flakes, bay leaf, and cinnamon stick. Stir for about 1 minute. Throw in the garlic, ginger, jalapeños pepper, and onions. Continue cooking for another minute. Add tomatoes, bell pepper and continue cooking for about 2-3 minutes
- Stir in the rice and cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt, and pepper, and bring to a boil.
- Reduce heat, cover, and simmer until rice is completely cooked – about 18- 20 minutes. As the rice cooks, you may add more stock if needed. Once it's cooked, fluff the rice and remove the cinnamon stick, bay leaf and serve.
Tips & Notes:
- For the liquid, you may switch it up with any broth. I used 1-cup coconut milk and replace the other 3 cups with broth.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Crystal says
Love this! Omg everyone should try this! My son loved it as well. Thank you for sharing.
imma africanbites says
Thank you, too, for taking the time to leave a comment, Crystal! Have a good one!
Michelle says
Hi Imma – it looks like you add cooked rice to the onion & spice mix am I correct? Love your website!
ImmaculateBites says
Thanks Michelle. I added un-cooked rice.
JJ says
My daughter is participating in a Geography Fair and would like to make this recipe to share as part of her presentation on Kenya and Tanzania — may she please copy the recipe to display on her table with link/credit given to your website? Thank you!
JT says
I recently returned from a mission trip in East Africa (Kenya, Uganda and Tanzania). Your pilau rice is very similar to the dishes I enjoyed there. The only items they typically left out was the red bell pepper and occasionally the cashews. Other than that it looks spot on. It’s a great side and it went with so many different main dishes. It’s also often served with cooked beans like pinto etc.
ImmaculateBites says
Hi Jt! Thanks for taking the time to share your thoughts.
Michele says
This was delicious. We paired it with a Zanzibar Chicken recipe from another site and had a great meal. Thanks for the recipe! Its a keeper.
ImmaculateBites says
Fantastic! Thanks for the feedback!
Urban @ Urbanskitchen says
That’s a Rice packed with some awesome flavors there! Surely not the kind of rice your neighbor next door typically ever cooks. The great thing is I have all those spices on hand so it isn’t hard to make. Rice does well in absorbing flavors so it just does well to flavor it up for goodness. Will have to try this one sometimes. I tend to go thru allot of your older blog posts fairly frequently, so i tend to know where stuff is when i’m looking for something or something on the fly.
Dori says
I am enjoying your website immensely. Beautiful pictures and recipes. What curry powder do you use or do you make your own?
ImmaculateBites says
Thanks Dori! I do make my own . Check it out here
Ruth says
This is great. Can you make it with brown rice instead? Really want to try this but with brown rice. Has anyone tried it with brown rice?
ImmaculateBites says
Hi Ruth! You sure can . You just have to cook it a more minutes.
Irene says
I am loving this thanks Immy
ImmaculateBites says
Thanks!
J-Mom says
This rice dish was fabulous !! I made two batches of peri-peri chicken the other day and I was looking for a side dish to have with the second batch.
The spices melded so nicely together! Thank you for the recipe.
ImmaculateBites says
Good to know ! Thanks for taking the time to share your thoughts.
Chan says
Simple and delicious
BB says
I believe this will be delicious. Pls is dre another substitute for d cashew nut. Did u parboil d rice. Thanks
ImmaculateBites says
No, I did not parboil rice. You can leave it out, completely. I make it with or without the cashew nuts depending on availability.
dee says
Hey, I love you creations. Can I use store bought cinnamon powder instead of stick and at what measure
ImmaculateBites says
Thanks Dee! Yes you can, about 1/2 a teaspoon or more . Do let me know how it works out for you.
Wendi says
Hi! This looks WONDERFUL and I am definitely going to give it a try. Can’t wait. Thank you so much for sharing your wonderful spice filled recipes. 🙂
ImmaculateBites says
Hi Wendi! Glad you are a spice lover. Do let me know if you make it .Thanks for stopping by!
Nagi@RecipeTinEats says
I adore your rice dishes!! It gives me so many new ideas for ways to make rice 🙂 Thanks for another one going on my rotation list Imma!
ImmaculateBites says
Nagi,I can’t wait to see your creations , always an inspiration too! And the pictures are always stunning!