Pilaou (Comorian Spiced Rice with Beef)
In short: Beef simmered with onion and whole spices, then cooked with long-grain rice until every grain is fragrant. A Comorian dish for gatherings. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h 5 min
- Resting
- 20 min
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Pilaou is the rice dish for gatherings in the Comoros, cooked in big pots for weddings, religious holidays and family visits. Beef is browned with onions and whole spices such as cloves, cardamom and cinnamon, then simmered until tender before the rice goes in. The rice drinks up the broth and comes out perfumed and separate. Serve it with a sharp lemon or green mango pickle and a plain tomato salad.
Instructions
- Season the beef with 1 tsp of the salt. Heat the oil in a heavy 5 liter (5 quart) pot over medium-high heat and brown the beef in two batches, about 6 minutes each. Set aside.
- Lower the heat to medium and add the onions with a pinch of salt. Cook for 12 to 15 minutes, stirring often, until deep golden brown.
- Stir in the garlic, ginger, cumin seeds, peppercorns, cloves, cardamom and cinnamon for 1 minute, until fragrant.
- Return the beef to the pot and add the water. Bring to a boil, then cover and simmer for 60 to 75 minutes, until the beef is tender.
- Meanwhile, rinse the rice in several changes of cold water until the water runs almost clear. Soak for 20 minutes, then drain well.
- Lift the beef out of the pot. Measure the broth and add hot water to make 800 ml (3 1/3 cups). Stir in the remaining 1 tsp salt, taste, and bring to a boil.
- Return the beef to the pot and stir in the drained rice. When it boils again, reduce the heat to the lowest setting, cover tightly and cook for 18 minutes without lifting the lid.
- Take the pot off the heat and rest, still covered, for 10 minutes. Fluff with a fork, mixing the beef through the rice, and fish out the cinnamon stick.
- Serve hot with a tomato and onion salad and a tangy pickle.
Tips
- Goat or chicken thighs can replace the beef. Chicken needs only 25 minutes of simmering before the rice goes in.
- Brown the onions slowly. Their color and sweetness give the rice its golden-brown tint, so do not rush this step.
Questions and answers
Can I make pilaou ahead of time?
Yes. Cook the beef and broth a day ahead and refrigerate, then cook the rice fresh. Cooked pilaou keeps for 3 days in the fridge and reheats well with a splash of water.
Is Comorian pilaou spicy?
No, it is warmly spiced rather than hot. The cloves, cardamom and cinnamon add fragrance, and anyone who wants heat can add fresh chili on the side.
Can pilaou be frozen?
Yes. Freeze portions for up to 3 months in airtight containers. Thaw overnight and reheat covered, with a spoonful of water, until steaming hot.
How long does it take to make Pilaou (Comorian Spiced Rice with Beef)?
About 2 h 25 min in total: 20 min of preparation and 2 h 5 min of cooking.
How many calories are in Pilaou (Comorian Spiced Rice with Beef)?
About 540 kcal per serving, with 25 g of protein, 57 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 57 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
