Pilau

Heat the oil or ghee in a large heavy pot over medium-high heat. Add the cardamom pods, cloves, and cinnamon stick, frying them for thirty seconds until they crackle and release their fragrant oils into the hot fat.

Add the sliced onions to the pot and cook over medium heat for ten to twelve minutes, stirring frequently, until they turn a deep amber brown. This slow caramelisation builds the essential sweet, savoury foundation of Tanzanian pilau.

Push the onions aside, increase the heat, and add the beef pieces to the pot. Sear the meat for five minutes, turning to brown on all sides, then sprinkle the pilau masala evenly over the beef and stir for two minutes until the spices are fragrant.

Add enough broth or water to cover the meat by five centimetres. Bring to a boil, then reduce heat, cover, and simmer for forty-five minutes until the beef is nearly tender. Add the quartered potatoes and cook for another ten minutes.

Add the rinsed rice to the pot, spreading it evenly over the meat and vegetables. Measure the remaining liquid and add more broth if needed so the rice is covered by exactly two centimetres of liquid. Do not stir once the rice is added.

Bring the liquid back to a boil over high heat, then immediately reduce to the lowest possible heat. Cover the pot tightly with a lid wrapped in a clean tea towel to absorb steam, and cook for twenty minutes without opening.

Remove from heat and let the pilau rest undisturbed for ten minutes with the lid on. Uncover and gently fluff the rice with a fork, folding up the meat and potatoes from below. Serve on a communal platter with kachumbari salad alongside.