Comment cuisiner le Pilau et Kachumbari | Tanzanie | Recette N°55

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option, while chickpeas are a budget-friendly alternative.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a healthier grain option, while bulgur wheat is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is typically cheaper.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Ground coriander can provide a similar flavor profile, while caraway seeds are often less costly.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Add diced chicken and cook until browned on all sides, about 6-8 minutes.

Mix in chopped tomatoes, carrots, and peas, cooking for another 5 minutes until softened.

Add rinsed rice, cumin, coriander, bay leaves, and black pepper, stirring to combine.

Pour in enough water to cover the rice by about an inch, and bring to a boil.

Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 20 minutes.

In a separate bowl, combine diced cucumber, red onion, chopped cilantro, and lime juice to make kachumbari.

Serve pilau hot, garnished with kachumbari on the side.

Cooking Techniques

Spice Level: