Ugandan Pilao — Print Recipe — The Culinary Codex

Fragrant rice cooked with whole spices, caramelized onions, and meat stock, a celebratory Ugandan rice dish influenced by Swahili coastal cuisine.

Ingredients

1 Soak basmati rice in cold water for thirty minutes, then drain thoroughly in a fine strainer.
2 Caramelize thinly sliced onions in oil over medium heat for fifteen minutes until deep golden brown.
3 Add meat cubes and brown on all sides, then add garlic, cardamom, cloves, cinnamon, and cumin seeds.
4 Toast the spices with the meat for two minutes until fragrant, then add turmeric and salt.
5 Add drained rice and meat stock, bring to a boil, then reduce to lowest heat and cover tightly.
6 Cook undisturbed for twenty minutes, then remove from heat and let rest covered for ten minutes before fluffing.

Did You Know?

Pilao is the dish most associated with Muslim celebrations in Uganda, and the best pilao cooks are considered artists in their communities.