Pilau is a term used to refer to fried rice with an appetizing aroma or scent as a result of the spices used while cooking. It can be made plain or with meat / chicken.

This kind of delicacy is prepared and consumed by most people in Africa including; Uganda, East Africa, Nigeria, Ghana etc In west Africa its referred to as; Jollof rice.

 It is also common in and UAE in Islamic homes or societies. Here in Uganda it’s a common food children love especially during festival celebrations like Eid, Christmas and Easter. In India its commonly termed as Biryani.

READ MORE: How To Cook Chicken, Cow and Goats Meat Luwombo In Uganda

Step By Step Approach To Preparation Of Pilau In Uganda.

1. Assemble all the dry spices needed and put them in a blender to grind into powder mix to be used in cooking. Some spices used include; cloves, cumin seeds, cinnamon sticks, black pepper.

• Chop the onions and garlic; the quantity depends on the amount of rice to be cooked.

• Heat the Sauce pan on moderate heat, Add oil-this also depends on the quantity of rice.

• Add the onions and stir to near browning, then add garlic as the onions are brown, stir till the garlic browns a little.

• Cut the meat/chicken to somewhat small pieces, and add them to the brown onions, stir and add just a little water to cook the mat a little like or 10 minutes.
• Add the rice-say 2 cups of rice.

• Add water, 1 cup of rice 2 cups of water; thus 2 cups of rice, 4 cups of water.

• Steam for 10-15 minutes on medium heat and reduce the heat as the water tends to dry up in the saucepan.

• When ready; serve with kachumbari-chopped tomatoes, raw onions, coriander, cucumber and pepper if you so wish or yoghurt.

Please look out for the next episode on cooking with Naava Shamirah

  festival celebrations, Jollof rice, UAE