Tanzania – Pilau Rice
by Verdzekov Bernard
Tanzania also has an attitude of preparing tasteful cuisines. Today I will be writing about rice. Rice is very common but it is valued by everyone. In a week, I most eat rice like once. Rice is a less costly meal and has the opportunity to be grown in so many places around the world. Rice is imported and exported by many countries. When you look carefully at when free food is giving to those that don’t have, rice is usually among. Not because it is relegated, but because it is affordable and could be cooked in so many ways to save lives from famine and also because it has quantity and a bag could last for long. Tanzania Pilau rice today will add in your other varieties of preparing rice. There are different types of rice depending from where there are grown and their nature. The rice used here to prepare Tanzanian Pilau rice is basmati rice. But if you don’t have basmati rice, please used the rice you have.
- 4 cups of basmati rice
- Vegetable oil
- One big bulb of onions
- Salt to taste
- 1 cup of coconut milk
- 5 cups of chicken broth
- Curry powder
- Slice your onions and keep aside
- Clean your ginger and garlics blend and keep aside.
- Wash your rice and keep aside.
- Stand your main cooking pot on the gas, put in your oil and heat up.
- Turn in your onions and rice. Fry until your onions is translucent and almost brown. This should take about 10min.
- Add in your ginger and garlics and fry. Reduce heat.
- Mix your chicken broth and coconut milk in a bowl. Mix well. Turn gradually and not all of the mixture into the pot while stirring. Add you maggi and salt to taste and stir well. Add water and stir. Close pot. From now on, add just the mixed chicken broth until your rice get ready. Check from time to time to avoid burns.
Some people will love to eat the dish like that while others may not because they want chicken or something to garnish the rice. But to serve the dish with chicken stew, follow procedure below;
- vegetable oil
- green spices
- Curry powder
- Sliced chicken.
- Blend your ginger and garlics and season your chicken with. Turn heat, stand your pot, heat up water and boil your chicken with some chopped onions. When ready, drain well, heat up your oil and fry your chicken and keep aside. Make sure you keep the stock.
- Using same oil, fry your chopped tomatoes and onions until translucent. Using same oil is to make your stew have that deep chicken flavor.
- Add your blend ginger and garlics. Add one cup of chicken stock, add chopped blend green spices stir well.
- Add your processed tin tomatoes. This gives your stew a nice appearance. Add your remaining chicken stock and close your pot for about 10min. Open and add your maggi and salt to taste, add your chicken and curry powder, add your pepper, that is if you are a pepper fan, stir well and close pot for 15 more minute. Your stew is ready.
- Serve together with your Tanzanian Pilau rice.
The aim of preparing this stew is just to serve as an accompaniment. Eating the rice like that, though delicious, but it may be boring. Lol.
Enjoy… Bringing to you the best of local cuisines.
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