This Valentine’s Day, why not take your loved ones on a flavourful journey with a dish that’s as aromatic as it is delicious? Swahili-style Pilau with Kachumbari is a dish that’s rich in spices and tradition—perfect for a special occasion. While Pilau might seem a little complicated to prepare, it’s well worth the effort for a memorable meal. We’ll be using Rina Vegetable Oil for that perfect, light touch that lets the spices and ingredients shine.
Ingredients:
For the Pilau:
- 2 cups basmati rice (washed and soaked for 15 minutes)
- 3 tablespoons Rina Vegetable Oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 4 whole cloves
- 3-4 cardamom pods
- 1 bay leaf
- 2 tomatoes, finely chopped
- 3 cups beef or chicken broth (for a richer flavour, or you can use water)
- Salt to taste
- Fresh coriander for garnish
For the Kachumbari Salad:
- 2 tomatoes, diced
- 1 large onion, thinly sliced
- 1 cucumber, peeled and chopped
- 1-2 fresh green chilies, finely chopped (optional)
- Fresh coriander leaves, chopped
- 1 tablespoon lemon juice
- Salt to taste
Instructions:
- Prepare the Pilau:
- Rinse the basmati rice under cold water to remove excess starch, and set it aside.
- In a large pot or deep-frying pan, heat the Rina Vegetable Oil over medium heat. Add the whole spices (cloves, cardamom, and bay leaf) and sauté them for about 30 seconds until fragrant.
- Add the chopped onions to the pot and cook them for 5-7 minutes, or until golden brown and soft.
- Stir in the minced garlic and grated ginger and cook for another 2 minutes, until fragrant.
- Add the ground spices—cumin, coriander, turmeric, and cinnamon—and sauté for another 2 minutes to let the flavours bloom.
- Toss in the chopped tomatoes and cook for 5 minutes, until the tomatoes soften and release their juices.
- Pour in the broth (beef or chicken) and bring it to a simmer and season with salt to taste.
- Once the broth is boiling, add the soaked rice. Stir gently to mix the rice with the liquid and spices.
- Reduce the heat to low, cover the pot, and allow the rice to cook for 20-25 minutes. The rice should be fully cooked and tender, absorbing all the delicious flavours. Fluff the rice gently with a fork once done.
- Prepare the Kachumbari Salad:
- In a mixing bowl, combine the diced tomatoes, sliced onion, chopped cucumber, and green chilies (optional).
- Add the chopped fresh coriander leaves to the mix.
- Season with salt and a squeeze of lemon juice to brighten up the flavours.
- Toss everything together and adjust the seasoning to your taste.
- Serve and Enjoy:
- Once the pilau is ready, fluff the rice and transfer it to a serving platter.
- Garnish the pilau with fresh coriander leaves for a pop of colour and flavour.
- Serve the pilau alongside the fresh and tangy Kachumbari salad to balance the richness of the dish.
Why This Recipe?
Swahili-style Pilau is a rich, comforting dish that combines fragrant spices and tender rice, creating a hearty meal. The Rina Vegetable Oil adds a smooth texture to the pilau without overpowering the spices, letting the natural flavours of the dish shine. When paired with the fresh Kachumbari, this meal is the perfect combination of bold and refreshing flavours.
