The first time I ate Pilau was in Uganda. It was a very perfumed beef pilau and I liked it. Then along the years I had it many times in various places; vegetable pilau, beef pilau, lamb pilau ( lamb not goat) or chicken pilau. I admit preferring the vegetable, lamb and chicken pilau. I find the beef in pilau always too tough for my taste. The East African Pilau has, in my opinion, a very strong Indian influence. Do serve the pilau with a side dish of Kachumbari.
Pilau is a one pot rice dish consisting of many elements. Consequently, you can find “Pilau” in many countries or culture.
Actually, riz pilaf made with a bouquet garni, butter, onion, chicken stock cooked in the oven is one of the culinary dish taught in some French cooking school. This riz pilaf cook in a 200 Celsius oven for 17 to 19 minutes. The cooking time is 11 to 14 minutes for Basmati rice.
Cooking rice in the oven does give another dimension. To be creative, I suggest cooking Chicken Pilau in the oven. Cover the pot with greaseproof paper, put on the lid and cook accordingly. Continue Reading