KENYAN BEEF PILAU with FRESH KACHUMBARI

Kenyan Beef Pilau with Fresh Kachumbari

My version of Kenyan pilau…

Yield: 4-8 servings

PREP IT!

For PreCooked Beef

1 pound Beef, cubed
¼ medium Red onion, quartered
1 cube Chicken bouillon
¼ inch Ginger, fresh, chopped
4 cups Beef broth
For Pilau Masala (spice blend)
1 tablespoon Cumin seeds, whole
12 pods Green cardamom
2 sticks Cinnamon
1 teaspoon Black peppercorns
12 whole Cloves
2 whole Star anise
For Pilau
2 cups Basmati rice
1⁄4 cup Vegetable oil
2 medium Red Onions, fresh, thinly sliced
4 large Potatoes, Yukon Gold, diced into 1” cubes
4 cloves Garlic, fresh, minced
2 tablespoons Ginger, fresh, minced
¼ large Serrano chili, finely chopped
1½ tablespoons Taste Tutor Pilau Masala or scratch made Pilau Masala (recipe above)
4 teaspoons Taste Tutor Seasoning 101
2 cubes Beef bouillon
2¾ Broth from precooked beef
1 large Bay leaf
¼ cup Cilantro, fresh, roughly chopped
For Kachumbari
3 medium Roma tomatoes, fresh, diced
¾ medium Red onion, fresh, diced small
1 tablespoon Taste Tutor Seasoning 101
¼ cup Cilantro, fresh, minced
½ small Lemon, juiced
¾ large Serrano chili, diced small

MAKE IT!

In a large pot, add cubed beef, red onion, chicken bouillon, ginger, and beef broth. Bring to a boil until meat is tender and broth is infused with flavor.
Once beef is tender, drain broth and set aside. Dice beef into smaller cubes, if necessary.
In a dry skillet, add spices and toast until slightly aromatic. Remove from heat and allow to cool.
Grind spices using a spice grinder or mortar and pestle. Set aside.
Wash rice until the water runs clear. Set aside.
In the same pot used to cook the beef, over medium low heat, add oil and red onions. Allow onions to caramelize, stirring often, until onions are dark golden brown. The color of the onions will determine the color of your finished rice.
Add in potatoes, garlic, ginger, and serrano chilis. Sauté until potatoes are slightly soft. Add a little bit of water towards the end of cooking to deglaze the pot and to continue cooking the potatoes.
Add in precooked beef, pilau masala, Taste Tutor Seasoning 101, beef bouillon, and bay leaf. Saute for 1 minute.
Add in washed rice and 4 cups of infused beef broth. If broth is less than 4 cups, add enough beef broth or water to make 4 cups.
Cover and allow rice to steam for 20-30 minutes or until rice is tender.
Fluff with a fork and enjoy with kachumbari.
Stir all ingredients to combine. Refrigerate until ready to use.

Tip: To infuse smoky flavor into broth, grill beef and onion first before boiling.

Reheat leftovers: on the stove top or in the microwave.