Recipe Detail

East African Pelau (Origin: Africa)


TLG 18:Jul      TLG Admin


    2-3 tablespoons cooking oil/butter/Ghee
    1 teaspoons cumin spice
    ½ teaspoon cardamom spice
    ¼ teaspoon curry spice
    ½ teaspoon star anise
    1 cinnamon stick
    1 bay leaf
    1 teaspoon pepper flake optional
    1 medium onion chopped
    1/2 teaspoon smoked paprika
    2 teaspoon minced garlic
    1 teaspoon minced ginger
    ½ teaspoon white/black pepper
    1 small jalapenos pepper deseeded and chopped
    1/3 -1/2 cup cashew optional
    2 cups Basmati rice
    1-2 tomatoes chopped
    1 small red bell pepper chopped
    4 cups Liquid Broth or water, and or coconut milk
    1½ teaspoon salt or more adjust to taste

How to cook

Step 1: Heat a saucepan with oil/ butter. Sauté the cashews for about 2 -3 minutes.
Step 2: Then add all the spices – cumin, cinnamon stick, bay leaf, curry, cardamom and paprika, 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.
Step 3: Stir in rice , cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt and bring to a boil.
Step 4: Reduce heat, and simmer until rice is completely cooked- about 18- 20 minutes. As the rice cooks you may add more stock if needed. Fluffy, remove cinnamon stick, bay leaf and serve.

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