Quick, easy, and aromatic one-pan East African Pilau Rice is packed with warm flavors from cumin, smoked paprika, curry, and cardamom. This highly-flavored vegan rice will make any meat lovers forget about meat. Guaranteed to satisfy even the most discerning palate!
This pilau right here dates back to Indian origin; probably an import that has been adapted for East African kitchens.
Pilau Rice is intensely flavored rice, somewhat of a celebratory dish, that is cooked throughout East African countries or countries situated along the Swahili region in Africa.
It varies in preparation, but it is super spicy! Not spicy hot, but a spice haven loaded with cinnamon, cumin, star anise, bay leaf, curry powder, cardamom, black pepper, garlic, ginger, onions, bell pepper, Jalapenos pepper, and pepper flakes. Aaand to make it even more flavorful, it is cooked with coconut milk. Seriously, not kidding when I said it is intensely flavorful!
Fear not! The list of ingredients might seem long but the preparation is easy breezy.
The first thing to do is sauté the spices for the ingredients to bloom, then proceed with the rest of the ingredients. Cooking time is no more than 25 minutes.
The term “Pilaf” often refers to the technique of cooking rice using seasoned broth. A technique that originated from the Middle East and quickly gained popularity in the neighboring countries and has spread its wings throughout the world. Most Notably in India, the Caribbean, and right here, in the U.S.A.
Yes, the African slaves transported it here. It is commonly known here as rice pilaf also known as pilav, pilau or pilaw in other parts of the world. Just some background info. I think you should know.
For the liquid, you may switch it up with any broth. I used 1 cup coconut milk and replace the other 3 cups with broth. I had some shrimp so topped the rice with it.
This rice pairs perfectly with this Caribbean Curried Shrimp or this African Beef Stew. Or to make it a completely vegan meal, pair it with this Kachumbari. Yum!
East African Pilau Rice
Ingredients
- 2-3 tablespoons cooking oil/butter/Ghee
- ⅓-½ cup cashew, optional
- 1 teaspoon cumin spice
- ½ teaspoon cardamom spice
- ½ teaspoon smoked paprika
- ¼ teaspoon curry spice
- ½ teaspoon star anise
- 1 teaspoon pepper flakes optional
- 1 bay leaf
- 1 cinnamon stick
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 small jalapenos pepper, deseeded and chopped
- 1 medium onion, chopped
- 1-2 tomatoes, chopped
- 1 small red bell pepper, chopped
- 2 cups Basmati rice
- 4 cups liquid, broth or water, and/or coconut milk
- 1½ teaspoon salt or more, adjust to taste
- ½ teaspoon white/black pepper
Instructions
- Heat a saucepan with oil/butter. Sauté the cashews for about 2 -3 minutes.
- Then add all the spices – cumin, cardamom, smoked paprika, curry, star anise, pepper flakes, bay leaf, and cinnamon stick. 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
- Stir in the rice and cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt, and pepper, and bring to a boil.
- Reduce heat, cover, and simmer until rice is completely cooked – about 18- 20 minutes. As the rice cooks, you may add more stock if needed. Once it's cooked, fluff the rice and remove the cinnamon stick, bay leaf and serve.
Tips & Notes:
- For the liquid, you may switch it up with any broth. I used 1-cup coconut milk and replace the other 3 cups with broth.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Tom Fitzson says
You said it all for me: it is spicy, delicious, a heart warmer and a must-try if you haven’t eaten it. It beats all others . . .in my opinion. Got that wow! factor
Mindy says
Very fragrant and tasty. I didn’t add the cashews only because I couldn’t find raw ones. I used a can of coconut milk and added water for the rest. I’ll try a coconut milk/broth combo next time. It was lovely though. Thanks for the recipe!
Imma says
I must say you are a good chef to adjust recipe as per available ingredients:) Thank you so much for your valuable words!
gianna mugisha says
My husband and I really enjoyed this recipe! He’s from east Africa and said it reminded him of home, that’s what I was shooting for<333 We did it without the cashews.
Imma says
Glad to hear your story, there are a lot more African recipes I have on the blog. If you try I am sure your husband would be surprised with your cooking and taste:)
Kara says
Made this last night – wow! The whole family enjoyed it. Made it to go along with the Berebere chicken and lentils by Feasting At Home. Used a whole can of coconut milk. Subbed 1 tsp lal mirch for the jalapeno as I hate dealing with burning hands from prepping jalapenos.
imma africanbites says
Wowza! What a meal! I’m glad you and your family enjoyed this, Kara. Thank you for stopping by.
Carrie says
I used canned diced tomatoes and for the liquid, I used a combination of the juice from the canned tomatoes, a can of coconut milk, and vegan “chicken” stock. Everyone loved it, including our 7 yo.
Immaculate Bites says
It’s always a huge hooray moment when even kids enjoy what we prepared, right? So happy everyone loved it, Carrie! Thank you 🙂
Debbie says
Made this for dinner yesterday and loved it! I saved some for leftovers and it tasted even better the next day. It’s definitely intensely flavourful but not overpowering. Thank you for the recipe!
Immaculate Bites says
Yay! Thank you, Debbie!
Kt says
Is it a combination of white and black pepper or which ever you prefer?
ImmaculateBites says
Which ever you prefer.
Gina says
This recipe is delicious! Brings me back home to Africa with those beautiful fragrant spicy flavours. Thank you for this great recipe!
ImmaculateBites says
You are welcome, Gina. I am so glad I was able to take you home with this recipe :)!
Heather says
WOW! This was delicious!!! I made it for my neighborhood gourmet luncheon and everyone inhaled…even my picky teenager loved it:) I used 2 cups of chicken broth and 2 cups of coconut milk and it was amazing.
Imma says
I’m very glad Heather! That’s a great modification — broth and milk truly makes it creamy and flavorful. Glad you enjoyed 🙂
Lisa says
I’ve never seen pilau cooked with cashews or coconut milk and I’m kenyan this is different for sure
Tz food says
As a zanzibari Tanzanian, I have to agree. Pilau has no cashews anywhere I have seen. Nor is it vegan. It is never cooked in coconut milk either. Sometimes chicken in Tanzania but almost always goat is pressure cooked and then added to the rice as it cooks.
Amina says
Thank you for your input. I understand everyone has their favorite recipe and regional differences create a delightful variety of recipes. Some people love to adjust the recipe to dietary choices, and I have seen vegan pilau with coconut milk. And cashews are a common protein source to replace the meat. Hope that makes sense.
Roseanna Brown says
Found your blog looking for a corn pudding/casserole and glad I did.
It turned out great!
Your caribbean & african recipes look divine.
This rice is a must-try.
Can’t wait to peruse much more of your blog! Thanks for sharing!
imma africanbites says
Glad it turned out well for you, Roseanna! And thank you for dropping by. Happy holidays!
Fatuma says
Yh,
I’ve never seen pilau cooked like this or look like this in Kenya either. Its usually brown and the onions aren’t visible either, as they are shallow fried until golden brown.
I would definitely like to try this unique recipe, looks good.
Arne Liebert says
Hi Imma,
Really nice recipe, thanks for sharing it.
One question: the recipe doesn’t mention to cover the rice as it cooks. Is that correct?
I thought it might get more fluffy if you cover it, as normally done for cooking rice.
Thanks,
Arne
ImmaculateBites says
Hi Arne,
That was an oversight you need to cover as it cooks. Will update recipe.