Anina S Kenyan Pilau Recipe

Ingredients for Anina S Kenyan Pilau

• Basmati Rice
• Frozen Black Eyed Peas
• 1 cup water
• 1 medium onion, peeled and chopped
• Garlic Cloves
• ½ cup raisins
• Chicken Bouillon Cubes
• 1 teaspoon salt
• Ground Cloves
• Ground Cinnamon
• Ground Cumin
• Cardamom Pods
• Cooking Oil

How to Make Anina S Kenyan Pilau

1. Preheat oven to 350°F (175°C).
2. In a 2-quart saucepan, bring 1 cup of water to a boil. Add 1 cup of black-eyed peas and boil for 5 minutes.
3. While peas boil, peel and finely chop 1 medium onion. Rinse 1 ½ cups of basmati rice under cold water until the water runs clear. Drain well.
4. In a separate saucepan, bring 16 ounces (4 cups) of water to a boil. Add 1 vegetable bouillon cube and stir to dissolve.
5. Drain the black-eyed peas and set aside in a bowl.
6. Add 2 tablespoons of vegetable oil to the saucepan used for the peas. Set the heat to medium.
7. Add the chopped onion to the oil and sauté until softened, about 5 minutes.
8. Add 1 teaspoon salt, 4 whole cloves, 1-inch cinnamon stick, 1 teaspoon ground cumin, and ½ teaspoon crushed cardamom. Stir frequently for 3 minutes, allowing the aromas to fill your kitchen.
9. Add 2 cloves minced garlic and stir for another 3 minutes.
10. Add the drained black-eyed peas and stir well to combine with the spices.
11. Stir in the rinsed rice and the bouillon stock.
12. Bring the mixture to a boil over high heat, then reduce heat to medium-low.
13. Stir gently until most of the water is absorbed.
14. Add ½ cup raisins and stir to combine.
15. Transfer the mixture to a covered oven-safe dish.
16. Cover tightly with aluminum foil, then place the lid on top.
17. Bake for 45 minutes at 350°F (175°C).