Wollop! Wollop! Welcome all, to one of my favorite posts. One that you guys have requested and finally , it’s here!! Pilau is actually my favorite kind of fried rice. Oh yes it is. It is a common dish among the Coastal communities of Kenya, as they would prepare it during ceremonies to symbolize happiness and warm hospitality. The tradition still stands however , some people prepare it  more often or locally purchase it . 

In my recipe, I used chicken instead of beef since most of the people around me are not beef people, but the process is still the same. Just ensure that the meat is fully cooked and soft enough.

chicken pilau



     1.  2 cups of basmati rice

     2. 4 table spoons of ghee

     3.About 6 cardamon seeds

     4.A pinch of cloves

     5.1 teaspoon of cumin seeds

     6. Few cinnamon sticks

      7.4 table spoons of ghee

      8. Chicken ( Cut into pieces)

      9.I tea spoon of salt

      10.Chopped onions

       11. 1 table spoon of crushed or ground garlic.


  1. Soak the rice in a bowl for 20 minutes , then drain all the water after.
  2. Put some water in a pan and begin to boil the chicken on high heat. Add some cinnamon sticks for flavor.
  3. Once the chicken is cooked, drain all the water and save it in a jug. Remove the chicken and put it side. DO NOT WASH THE PAN YET.

20160220_123156      4. Put  cardamon seeds, cumin seeds and the cloves in a motor, and use a pestle to gently crush them. Ensure that the outer coats of the cardamon are slightly open.

      5. Set the stove on high, pour the ghee in a the same pan, followed by onions and garlic then begin to fry.  Make sure the onions are dark brown.

20160220_123703    6. Add your spices and start to stir, allowing them to cook. Add your chicken, stir, then cover and let to cook more.

20160220_123851       7. After 5 minutes, add the water you saved by measuring four cups. If it is not enough, feel free to just get the extra amount from the tap.                                                                              

      8. Now add your rice, stir slightly then cover.                                                                                                                                                                                                                                                

       Tip: Once you add the rice, ensure that your heat is on medium to avoid burning the rice at the bottom.                                                                                                                                     

     9. Once the water is almost all done, use a wet cloth to trap the moisture. Dampen a clean kitchen towel, squeeze out all the water then cover the pot. 

    10. The Pilau should be ready 3 minutes after covering it.

Tip: I did not use Pilau masala, which is all the spices ground together because it does not give the desired Pilau that we all want. You can however use it together with the whole spices just to add to the touch

To Serve:


Serve while still hot, and have with a salad of your choice . 


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