East African Vegetable Pilau
A one-pot East African pilau of basmati rice, vegetable stock, potatoes, carrots, peas, and warm spices. The rice is gently cooked with toasted cumin, cardamom, cinnamon, and cloves for a fragrant vegetarian main dish.
- african
- basmati rice
- cardamom
- carrots
- cinnamon
- cloves
- cumin
- dairy-free
- dinner
- east african
- east african vegetable pilau
- egg-free
- family-friendly
- gluten-free
- green peas
- lunch
- main course
- meal prep
- nut-free
- one-pot
- pantry staples
- pilau
- plant-based
- rice
- rice dish
- soy-free
- spiced rice
- stovetop
- vegan
- vegetarian
- yellow onion
- yellow potatoes
- Cuisine
- East African
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Cook this recipe
- low-sodium vegetable stock-2 3/4 cups
- yellow potatoes-2 cups
- basmati rice-1 1/2 cups
- carrots-1 cup
- frozen green peas-1 cup
- yellow onion-1 cup
- vegetable oil-3 tablespoons
- ground cumin-2 teaspoons
- fine salt-3/4 teaspoon
- whole cloves-4 pieces
- cinnamon stick-1 piece
- ground cardamom-1/2 teaspoon
Dice the potatoes and carrots into 1/2-inch pieces, chop the onion, and rinse the basmati rice in a fine-mesh strainer until the water runs mostly clear; drain well. Place the 4 whole cloves in a small spice bag or tea infuser.
Keep the knife blade angled away from fingers while dicing the vegetables.
Heat the vegetable oil in a large heavy pot over medium heat. Add the onion and salt, then cook until softened and golden, about 6 to 8 minutes.
Use caution when adding onion to hot oil to avoid splatter.
Stir in the ground cumin, ground cardamom, cinnamon stick, and the spice bag or tea infuser with the cloves. Toast the spices for 30 seconds until fragrant.
Add the potatoes and carrots, then stir to coat them in the spiced oil. Cook for 3 minutes.
Add the drained basmati rice and stir gently until the grains are glossy. Pour in the vegetable stock and bring to a boil.
Pour the stock carefully into the hot pot to reduce splashing.
Reduce the heat to low, cover, and simmer for 15 minutes. Scatter the frozen peas over the top, cover again, and cook for 5 minutes more until the rice is tender and the stock is absorbed.
Lift the lid away from your face to avoid steam burns.
Turn off the heat and let the pilau rest, covered, for 10 minutes. Fluff with a fork, remove the cinnamon stick and the spice bag or tea infuser holding the cloves, and serve warm.
Use oven mitts when handling the hot pot and lid.
Remove the cinnamon stick and the spice bag or tea infuser with all 4 cloves before serving.
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