East African Pilau Rice

Quick, easy, and aromatic one-pan East African Pilau Rice 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!

Course Sides

Cuisine African

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 330kcal

Author Imma

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.

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.

Nutrition