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Aninas Kenyan Pilau

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Ingredients

Adjust Servings:
1 cup basmati rice
1 cup frozen black-eyed peas
1 cup water
16 ounces water
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons raisins (optional)
1 chicken bouillon cubes or 1 vegetable bouillon cube
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
5 cardamom pods, seeds removed from the pods and crushed
3 - 5 tablespoons cooking oil

Nutritional information

674.2
Calories
218 g
Calories From Fat
24.2 g
Total Fat
3.5 g
Saturated Fat
0.3 mg
Cholesterol
976.1 mg
Sodium
100 g
Carbs
8.7 g
Dietary Fiber
3.6 g
Sugars
15.8 g
Protein
408g
Serving Size

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Aninas Kenyan Pilau

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    Cuisine:

    This was easy to make and has a fun spice palette, but is a bit too dry. It's possible the dryness is from our using jasmine rice instead of basmati rice, though. Next time, we'll add twice the liquid and twice the raisins. We made the kachumbari (recipe #277519) that was recommended with this dish, and that mixed in the pilau really adds a lot of flavor; we don't recommend making this dish without the kachumbari.

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Anina’s Kenyan Pilau, A fantastic, aromatic rice dish that is wonderfully frugal and traditional to Kenya This recipe is a beautiful example of the fusion between African and Indian cuisines local to the area Serve this with Kachumbari on the side!, This was easy to make and has a fun spice palette, but is a bit too dry It’s possible the dryness is from our using jasmine rice instead of basmati rice, though Next time, we’ll add twice the liquid and twice the raisins We made the kachumbari (recipe #277519) that was recommended with this dish, and that mixed in the pilau really adds a lot of flavor; we don’t recommend making this dish without the kachumbari , This was easy to make and has a fun spice palette, but is a bit too dry It’s possible the dryness is from our using jasmine rice instead of basmati rice, though Next time, we’ll add twice the liquid and twice the raisins We made the kachumbari (recipe #277519) that was recommended with this dish, and that mixed in the pilau really adds a lot of flavor; we don’t recommend making this dish without the kachumbari


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    Steps

    1
    Done

    Preheat the Oven to 350.

    2
    Done

    Put 1 Cup Water in a 2 Quart Saucepan and With the Black Eyed Peas and Bring to a Full Boil For Five Minutes.

    3
    Done

    While the Peas Are Boiling, Peel and Cut the Onion, Wash the Rice and Drain, and Bring 16 Oz. Water to a Boil With the Bouillon Cube in a Separate Saucepan.

    4
    Done

    Drain the Black Eyed Peas and Put Them in a Bowl.

    5
    Done

    Add the Oil to the Saucepan That Had the Black Eyed Peas and Set the Range to Medium Heat.

    6
    Done

    Add the Onion to the Oil.

    7
    Done

    Once the Onions Get Soft, Add the Salt, Cloves, Cinnamon, Cumin and Crushed Cardamom. Stir Frequently For About 3 Minutes While the Smells of Kenya Fill Your Home!

    8
    Done

    Add the Garlic and Stir For Another 3 Minutes.

    9
    Done

    Add the Black Eyed Peas and Mix Well With the Spices.

    10
    Done

    Add the Rice and Stock from the Bouillon Cube.

    11
    Done

    Turn the Heat Up to High Until the Mixture Boils and Then Turn It to Medium-Low.

    12
    Done

    Stir Gently Until Most of the Water Is Absorbed. Add the Raisins and Stir.

    13
    Done

    Transfer the Mixture to a Covered Dish (i Prefer Corningware). Cover the Dish With Aluminum Foil to Make a Tight Seal First, Then Put the Cover On.

    14
    Done

    Cook For 45 Minutes on 350.

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