Pilau Tanzanian Spiced Rice

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Pilau is a beloved Swahili-coast one-pot rice dish from Tanzania, fragrant with whole spices and colored a warm gold by turmeric. Tender bone-in chicken simmers with basmati rice until every grain is infused with cinnamon, cardamom, and clove. Serve it with a simple tomato-onion salad (kachumbari) for an authentic East African feast.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 7 gSugar
• 30 gProtein
• 640 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the whole-spice blend

• 2 cinnamon sticks (about 2 inches each)
• 6 green cardamom pods, lightly crushed
• 4 whole cloves
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 star anise
• 1/2 teaspoon ground turmeric

For the chicken and aromatics

• 2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
• 3 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 medium tomatoes, finely chopped
• 1 1/2 teaspoons fine sea salt, plus more to taste

For the rice and finishing

• 2 cups long-grain basmati rice, rinsed until water runs clear
• 3 cups hot low-sodium chicken stock
• 1/3 cup golden raisins
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons toasted cashews or slivered almonds (optional)

Directions

1. Rinse the basmati rice in cool water until it runs clear, then soak in warm water for 20 minutes. Drain well and set aside.
2. Heat the vegetable oil in a heavy Dutch oven or deep pot over medium heat. Add the cinnamon sticks, cardamom, cloves, cumin, peppercorns, and star anise; toast for 45 seconds until fragrant.
3. Add the sliced onions and cook, stirring often, for 8 to 10 minutes until deeply golden. Stir in the garlic and ginger and cook for 1 minute until aromatic.
4. Pat the chicken dry and nestle the pieces into the pot, skin side down. Brown for 4 minutes per side until lightly caramelized. Add the chopped tomatoes, turmeric, and salt; cook for 4 to 5 minutes until the tomatoes break down into a thick sauce.
5. Sprinkle in the drained rice and stir gently to coat every grain in the spiced oil. Pour in the hot chicken stock and scatter the raisins over the top; do not stir again.
6. Bring the pot to a gentle boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook undisturbed for 18 to 20 minutes until the rice is tender and the liquid has been absorbed.
7. Remove from the heat and let the pilau rest, covered, for 10 minutes. Fluff the rice gently with a fork, lifting from the bottom to distribute the chicken and raisins.
8. Transfer to a wide platter, arrange the chicken pieces on top, and garnish with fresh cilantro and toasted nuts. Serve immediately with kachumbari or a simple cucumber-yogurt side.

Cook’s Notes

• A heavy Dutch oven is key to even heat and prevents the bottom layer from scorching during the long steam.
• Resist lifting the lid while the rice cooks; trapped steam is what cooks each grain evenly and creates the signature fluffy texture.
• For a deeper orange hue and earthy flavor, add 1/4 teaspoon more turmeric, or steep 2 saffron threads in the hot stock before adding it to the pot.
• Swap chicken for 1 1/2 pounds of bone-in goat or beef chuck; increase the simmer time by 20 minutes before adding the rice for fork-tender meat.
• Toasting the rice in the spiced oil (without liquid) for 2 minutes before adding stock produces the most separate, fragrant grains.

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