Pilau

Pilau is basmati rice simmered with beef, onion and whole spices such as cardamom, cinnamon and clove. It is a festive dish of the Swahili coast, made in Tanzania and also in Kenya. The name is related to pilaf, the rice dish of Persia and Central Asia, and the Swahili version has its own character, with the spices carried through the rice itself.

What it really is

Onion is softened in ghee, a clarified butter, and the whole spices go into the hot fat to release their scent. The beef goes in next, followed by the rice and enough liquid to cook it. The pot is then covered and simmered until the rice has absorbed the stock and the spices, so every grain carries the flavour rather than only the surface. Whole cardamom pods, cinnamon sticks and cloves stay in the dish, so guests can expect to find them among the rice and should remove them as they eat.

How it's served

• Hot, mounded on a large platter, with the beef mixed through the rice or set on top.
• Shared at family meals and celebrations, served by the spoonful onto each plate.
• On its own or with a salad or a sauce on the side, depending on the kitchen.

How to write it on the menu

• Name the meat. Write "beef pilau", or the actual protein if you use chicken or goat, and name the rice as basmati.
• Flag milk, because the ghee is made from butter. Ask the kitchen whether any other dairy goes into the dish.
• State that the dish is cooked with beef stock, so it is not suitable for vegetarians.
• Say whether the whole spices are left in, since guests may bite into a clove or a cardamom pod.
• Note any side served with it, so the price and the plate are clear.