According to spice master Amer Al-kithiri, who has run a spice business for 34 years, pilau mix is a mixture of five whole spices including whole cardamom, whole cinnamon, whole cloves, whole black peppercorns and whole cumin jeera.
It can, however, vary depending on different cultures; some people like to enrich it with star anise spice, bay leaf and coriander seeds. The difference between whole pilau mix and pilau masala is that pilau mix is whole while pilau masala is ground and comes in powder form.
Ingredients:
2 cups basmati rice
6 medium potatoes, peeled and halved
2 onions, sliced
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1 tablespoon whole pilau mix
1 kg beef on bone, boiled
1 tablespoon garlic ginger paste
2 tablespoon oil
1 teaspoon ghee (optional)
4 cups water
Salt to taste
Method:
In a pot or sufuria over medium heat drizzle the oil and ghee and add the onions.
Saute for a minute - do not brown the onions as your pilau will have a dark colour and you want it slightly pale.
Add whole pilau mix and stir. Now add the garlic ginger paste and potatoes and cook for about two minutes.
Add the beef and mix until flavours combine. Add the rice, mix well and add the water.
When the mixture boils, adjust the seasoning with salt and cook until the liquid evaporates. Cover and steam on low heat for 15 minutes.
Fluff up the rice and serve with salad pilipili ya kukaanga, and a banana. Enjoy!