Kenyan Goat Pilau | East African Food | BLACK FOODIE Eats!

If you're at a Kenyan event and they aren't serving goat pilau... something is off.
Pilau is to East Africa what jollof is to West Africa - a simple, savoury one-pot dish that's seriously satisfying and perfect for any time of day.
In this video, Judy of @kenyankitchenabroad takes over the BLACK FOODIE account to share her version of this Kenyan staple.
COOK-ALONG WITH JUDY!
*For the Pilau you'll need*
-500 g Goat meat, cut into bite-size chunks (pre-boiled)
-2 Large onions, finely chopped
-2 cups Basmati rice
-4 cups Water (or stock from the boiled meat)
-3 tbsp of ghee (or neutral-tasting oil, do not use olive oil)
-2 tbsp Ginger and garlic paste.
-2 tbsp Coriander stems (save the leaves for garnishing)
*For the Pilau Masala [the roasted spices]*
-1 Black cardamom (optional)
-2 tbsp Cumin seeds
-1 tsp Black peppercorns
-7 Green cardamom pods
-6 Cloves
-1 Savoury cinnamon stick (do NOT use sweet cinnamon)
*Spices for the goat meat*
5 Cloves of garlic
2 Bay leaves
5 Cloves
1 tbsp Salt
DIRECTIONS:
-Rinse the goat meat off any excess blood.
-Pour 700ml of water into a large pot, add the rinsed meat together with 5 cloves of garlic, 2 bay leaves, 5 cloves and 1 tablespoon of salt, cover with a tight-fitting lid and let it simmer for one hour.
-While the meat is boiling, wash, rinse, and soak two cups of rice in cold water for about 30 minutes.
-Once the goat meat is tender, remove and set it aside. Save the stock for later.
-Heat a pan. When the pan is hot, roast the whole spices for two minutes, and then grind them into a powder. Alternatively, you can cook the spices whole.
-Heat 3 tablespoons of ghee into a large pot on medium heat, then add the onions and fry them for 10 minutes, or until golden brown. Do not proceed before the onions are browned, as this set is crucial to the pilau's flavour and colour.
-Add in the garlic and ginger paste, fry for two minutes while stirring to prevent the mix from burning. Once the raw smell of garlic is gone, add the coriander stems and the ground spices, including the cinnamon stick.
-Into this add the meat along with the ground (or whole) pilau masala spices, add 1 teaspoon of salt, then mix well to combine and fry for 5 minutes until evenly browned.
-Drain and rinse the rice until the water is clear. Then add it into the goat mix, stirring gently until all the rice is coated with the meat and spices. Add 4 cups of the goat meat stock, then cover with a tight-fitting lid and boil on a high for 5 minutes.
-After this, seal the pot with a foil or kitchen cloth (or both). And once again, cover with a tight-fitting lid, turn the heat to the lowest setting and cook for 15 minutes.
-Remove the pot from the heat. Do not lift the lid. Instead, set the pot aside for another 15 minutes for the pilau to continue cooking with the sealed in steam.
-Once the goat meat pilau is ready, uncover the pot and use a fork to fluff the rice.
-Serve while hot with kachumbari salad.
And if you made it down here, you might as well subscribe for more recipes! :)

[@sarahamajo7713]

Perfect like the recipe 👍

[@ripascorner8681]

Nice.37👍🏻from Kenya

[@daddyjasonssepuya4991]

Eh sawa ndio. And its way tastier then jellof. 😉😁😅🤜🤛..west africa wont know what to do after this first bite mpenzi eh..🤣🤣..

[@annmajek5203]

Looks yummy and oh so delicious 💯💯❤️❤️

[@tigerblack3264]

them full lips at the end when you tasted it made me get them spices the next day