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Brown Rice Lamb/Goat Pilau

Gwen Jikoni
This brown rice lamb/goat pilau is basically a rice dish with pieces of lamb/goat meat. The pilau masala spice is very aromatic and adds a depth of flavor to the dish. Additionally, one can use basmati rice instead of brown rice or even any other type of meat such as chicken or beef.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lamb, Main Course, Meat
Cuisine African, East African, Kenyan
Servings 6 people

Ingredients
  

Simple Pilau Masala

  • 1 tsp cloves
  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp whole cardamoms
  • 1 tbsp whole black pepper corns
  • 1 stick cinnamon

Brown Rice Lamb/goat Pilau

  • 800 g lamb/goat, diced into small cubes
  • 4 tbsp cooking oil
  • 3 large onions
  • 1 tbsp ginger, garlic and turmeric paste
  • 1 ½ tbsp pilau masala
  • 2 cups brown rice
  • 5 cups cold water
  • Salt & pepper to taste

Instructions
 

Making Simple Pilau Masala

  • Add cloves, cumin, coriander, cardamom, black pepper and cinnamon in a dry pan.
  • Roast them on low heat till fragrant (careful not to burn them) then grind using a spice grinder or coffee grinder or even a mortar & pestle.
  • Since you only need 1½ tbsp, you can store the leftover spice powder in an airtight container for up to 3 months.

Making the Brown Rice Lamb/Goat Pilau

  • On a plain hot cooking pot/ sufuria, place in your lamb/goat meat and let it cook without oil or water. It will release its own juices. Keep stirring then cover and let it cook till all the juices have dried up and the meat has started to brown.
  • Once done, remove from heat and set aside
  • On the same cooking pot/ sufuria, add in the cooking oil and onions. Let them cook till they are slightly golden brown.
  • Add in the ginger-garlic & turmeric paste and allow to cook till fragrant then add in the pilau masala to cook for a minute.
  • Add back the cooked lamb/goat meat. Toss it in till well combined with the onions.
  • Add in the rice and mix as well then let it toast for a minute or two. (Remember to season with salt & pepper)
  • Once toasted, add in the water and bring to a boil. Once it starts to boil, cover with a lid and let it simmer on medium to low heat till all the water has been absorbed.
  • Once the rice is dry, remove the lid and fluff with a fork. Serve with an accompaniment of your choice. Goes very well with a salad or sautéed cabbage or any other veggies of your choice.

Notes

You can use any other type of meat other than lamb/goat. Other common meats used in pilau are beef and chicken.
Once can use basmati rice as well in place of brown rice.
Keyword African food, Brown Rice, Brown Rice Lamb Pilau, Lamb Pilau, Pilau, Swahili food