Pilau
Published Feb 21, 2019
Updated Oct 30, 2026
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This is Pilau: a fragrant one-pot rice meal. The rice is cooked in a broth loaded with spices. The aroma is out of this world!
Pilau is a popular Kenyan dish conspicuously present at Kenyan parties! It is also popular in other East African countries. Get your spices, some long grain rice and let’s make this East African delight!
What Makes East African Pilau Special?
East African Pilau is one of the most beloved rice dishes in African cuisine, particularly in Kenya and Tanzania. Unlike plain rice, this dish is infused with aromatic spices, giving it a beautiful brown color and a bold flavor that makes it perfect for special occasions, family gatherings, and celebrations.
What makes East African pilau unique is the use of whole spices such as cardamom pods, cumin seeds, and a cinnamon stick. These spices are gently toasted to release their aroma before the rice and broth are added. Pilau masala, ground coriander, and sometimes turmeric powder add even more depth and warmth.
Although pilau is commonly prepared with beef, you can also make it with chicken or leave out the meat for a vegetarian version.
Pilau is to East Africa as Jollof Rice is to West Africa. Another name for Pilau is Pilaf.
To make your Pilau vegan, leave out the meat. With the quantity of spices in this rice, you won’t miss the taste meat adds. Serve your Pilau with some Kachumbari: Kenyan tomato and onion salad.
Expert Tips for Making the Best Pilau
- Toast your whole spices: Cook the cardamom pods, cumin seeds, and cinnamon stick over medium heat to release their fragrance. Be careful not to burn them.
- Get the rice-to-liquid ratio right: The exact ratio of liquid to rice is important for fluffy pilau. Follow the measurements in the recipe card and avoid adding extra water unnecessarily.
- Use good-quality rice: Long-grain rice works beautifully because the grains remain separate when properly cooked. Rinse the white rice before cooking to remove excess surface starch.
- Allow the rice to steam: Once the liquid has been absorbed, reduce the heat to low and allow the rice to finish cooking gently.
What to Serve With Pilau
East Africans often serve pilau with Kachumbari, a refreshing salad made with fresh tomato, onions, and hot pepper. You can also serve it with roasted vegetables or green peas for extra color.
For a different meal, enjoy your pilau with a simple vegetable salad like this Lettuce Salad or your favorite sauce like this Shawarma Sauce.
Frequently Asked Questions
Absolutely! Leave out the beef and use vegetable broth and vegetable bouillon cubes for a delicious meat-free version.
This usually happens when too much liquid is added or the rice is cooked for too long. Measure your cups of rice and liquid carefully, then finish cooking on low heat.
Pilau
Ingredients
- 4 tbsp unsalted butter
- 2 large onions diced
- 3 garlic cloves peeled and crushed/blended into a paste
- ½ inch ginger root peeled and crushed/blended into a paste
- 1 teaspoon tumeric powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon coriander powder
- ½ teaspoon cardamom powder
- ½ teaspoon cumin powder
- ½ pound beef ¼ kg, chopped into 1 inch pieces, chuck roast would work well
- 3 cups water
- 2 cups long grain rice 370g
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
Instructions
- Place butter in a pot on high heat to melt then add the chopped onions. Cook the onions in the butter while stirring from time to time until they are slightly brown (keep an eye on the onions so you do not burn them. It takes about 10 minutes for them to turn slightly brown as you stir from time to time).
- Add the crushed garlic and ginger to the onions and stir for about 1 minute so the spices bloom.
- Add all the powdered spices (turmeric, cinnamon, coriander, cardamom, cumin) and stir for about 1 minute. Add the beef, then stir and let it cook until the beef is browned and done. The beef will release some of its juices, so I just let it cook in its own juices. However, if the liquid in your pot dries up fast, then add half a cup of water and let it cook till done or just about done (it will cook further with the ice).
- Add 3 cups of water to the pot. Wash the rice until the water runs clear (needs about 4 washes). Add to the pot. Add the salt, black pepper, bay leave and stir. Let everything come to a boil.
- Once the pot comes to a boil, turn the heat to low and let it cook until the rice absorbs all the water. About 15 minutes. Turn off the heat.
- Let the rice rest for about 4 minutes, then fluff with a fork. Serve warm with your vegetable side of choice.
Notes
Nutrition
I keep my recipes from online organized in a folder. If I try a recipe, I’ll type a comment like “good” or “great” next to its title. Otherwise, I delete it.
I made this a while ago and it was in my computer recipe file with a note, “try again”. I don’t remember why. Probably the meat was too chewy and not fault of recipe.
So, I finally tried again last night. Perfection. Going for seconds is a high compliment from my son. For this recipe, he went for thirds. So, now I’m changing the comment from “try again” to “Great!”
Thank you.
Hi Precious. Thank you for making people aware that there is African food beyond jollof.
However as a Kenyan woman over 50 who has been cooking pilau etc for decades and learnt from grand mothers. Pilau is never cooked with long grain rice or turmeric. Looking at the pictures it is the wrong consistency and colour.No whole bay leaf either. Aged basmati or pishori rice is best.Kachumbari is plain to refresh after rich flavours. Rub salt into the onion then rinse to avoid onion taste in mouth. Avocado is served sliced on side of plate.
Hi Precious! Tried your recipe today and my whole family loved. Just wanted to let you know you have 2 onions listed twice in recipe list and although you have a bay leaf in instructions it’s not on the ingredients list that I see. Great recipe! Definite make again.
Thank you so much for pointing this out, Lisa. I truly appreciate you.