Kenyan No-meat Pilau Recipe - Best Pilau Recipe Without Meat
This is a very delicious easy-to-make pilau recipe without meat. The fact that it doesn't have meat makes this no-meat pilau rice recipe budget-friendly and a delightful vegan dish too. Accompanying the recipe is a very easy-to-follow video tutorial incase you'd like to watch the video for more clarity.
Equipment
- 1 Cooking Pan
- 1 Wooden Spoon
- 1 Fork
- 1 Mortar and Pestle
- 1 grater A grater can also be used in the absence of a mortar and pestle
Ingredients
- 3 Cups rice (Preferably pishori or long-grained rice, heaped and washed and all the water drained out of the rice
- 2 large onions sliced into small pieces
- 2 medium size tomatoes grated or skinned and cut up into small pieces
- 2 tbsps finely grated fresh garlic
- 2 tbsps finely grated fresh ginger
- 1 tsp finely grated fresh turmeric or ½ tsp turmeric powder
- 1 tbsp tomato paste
- 1 & ½ tsps pilau masala spice
- 1 & ½ tsps salt
- 10 tbsps cooking oil to fry
- 6 cups hot water -work with the cup you used to measure the rice
Optional
- 1 small grated green bell pepper
- 3 tbsps dhania/ coriander
*Note that you can crush your garlic, ginger and fresh turmeric in a mortar and pestle rather than grating it for better results. You may use about 5 to 6 cloves of garlic and an equal amount of ginger and a small piece of fresh turmeric. Ensure to peel and cut them up into smaller pieces to make crushing easier. Adding a little salt too will help ease the crushing process. If you, however, grate as I did, use the finer side of your grater.
Instructions
- Step One:In a suitable clean pan you’re using to cook the pilau, add the salad oil and place it on the fire. Let the oil get hot; not smoking hot.
- Step Two:Add the onion and fry to a golden color. Stir frequently.
- Step Three:Add the garlic, ginger, and fresh turmeric. If you’re using turmeric powder, wait and add it with the pilau masala spice later. Keep stirring until the entire mixture turns a dark golden brown.*This dark brown color is key because this is what will give your pilau the characteristic golden color of pilau without having to use a darkener. This means you'll need to ensure to fry your mixture until it looks like it’s about to burn, but don’t let it burn.
- Step Four:Add the tomato at this point. Stir a little, cover, and significantly lower the heat. Let the mixture simmer for a minute or two.
- Step Five:Stir in the tomato paste, 2 tablespoons of dhania, and the green pepper. Add the pilau masala and the salt and evenly stir the mixture. Cover again for a minute, still on low heat, to allow the ingredients to blend well together.
- Step Six:Next, stir in the rice and continue stirring until all the ingredients are evenly blended together.Pour in the hot water and stir the mixture. Bring it to a boil.Cover the pan and significantly lower the heat. Let the rice cook on this very low heat for about 20 minutes or until most of the water in the rice is gone.
- Step Seven:Use a fork to gently turn the rice, allowing the ingredients to mix into the rice evenly, now that they tend to collect at the top.
- Step Eight:Cover again and let the rice cook for another 10 or so minutes.
- Step Nine:Gently turn your rice again with a fork then cover. Give it another 10 minutes or until the rice is ready. Garnish with the remaining dhania (coriander) and, or any other suitable garnish.Finally... What we've been waiting for!Serve with a vegetable salad, kachumbari, guacamole, or with a suitable curry, sauce, or stew.
