GOAT PILAU RECIPE//HOW TO COOK DELICIOUS PILAU//PURE PISHORI PLUG//VLOG |Wambui Githang’a |

Rinse basmati rice under cold water until the water runs clear; soak for 30 minutes.

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

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add cumin, coriander, cardamom, cloves, cinnamon, and bay leaves; cook for 1-2 minutes until spices are aromatic.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Season with salt and black pepper; stir to combine.

Add chopped carrots and peas; cook for 3-4 minutes until vegetables are tender.

Drain the soaked rice and add it to the pot; stir gently to combine with the chicken and spices.

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

Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.

Remove from heat and let sit, covered, for 10 minutes to allow flavors to meld.

Fluff the rice with a fork and garnish with chopped cilantro before serving.

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