Fab-Cuisines

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Zanzibari Pilau

Ingredients

one-half teaspoon cumin seeds

one-half teaspoon whole black peppercorns

several whole cloves ("cloves" not "cloves of garlic")

one cinnamon stick (or a few pinches ground cinnamon)

a few cardamom pods (or a few pinches ground cardamom)

oil for frying

several cloves of garlic

two teaspoons fresh ginger

three cups of rice (uncooked)

two to four onions, chopped

one to two pounds of meat (beef, chicken, mutton, fish, shrimp, or prawns), cut into bite-sized pieces

two to four tomatoes, chopped (or canned tomatoes)

two to four potatoes, peeled and cut into quarters

one apple, peeled and cut into slices (optional)

one cup raisins or sultanas (optional)

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Method:

Combine cumin, peppercorns, cloves, cinnamon and cardamom in a teacup, cover with warm water, stir, and set aside. (Cooking tip: The spices can be tied up in a small sack, like a tea bag, or can be put into a tea infuser before being placed in the warm water. This avoids having whole spices in the dish when it is served.)

Pound the garlic and ginger together and set aside. Wash the rice, drain, and set aside.

Heat oil in deep pot. Fry onions until clear. Stir. Add garlic and ginger. Continue stirring and frying until the flavors have mixed--it should develop aroma.

Add the meat, stir and cook over high heat until meat is browned on the outside. Reduce heat and simmer for a few minutes. Remove the meat and most of the onions, and set them aside. Add the rice and stir it thoroughly to coat each grain of rice with the oil. Add the spices and water. Stir. Wait five minutes. Add the tomatoes. Cover and simmer for a few minutes. Stir occasionally.

Check every few minutes to see if more water is needed and add water (or broth) as necessary. Stir as liquid is added. After ten minutes add the potatoes (and/or the optional apples or raisins) and the meat and onions. Keep covered, keep checking, add water if bottom of pot is dry. Continue cooking over low heat for ten more minutes.

Remove pot from stove, keep covered. Place entire pot in warm oven for an additional ten to twenty minutes. All moisture should be absorbed by rice and potatoes should be tender. Serve hot.

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