1. First cut up your meat. You'll get it from a local villager who has never been to butchery school and just hacked away as he pleased through intestine and bone to give you your kilo or two. If you're Tanzanian just cut where ever-you can even close your eyes as long as you won't cut yourself. If you're American you probably want to cut very small pieces of bone out because their are a lot in there. Also, I like to keep the pieces with bones separate from the boneless pieces when I mix it in the rice to avoid crunching bones in a spoonful of pilau. After you've cut your meat, boil, fry, or boil and fry it.
2. As the meat is cooking cut up some tomatoes, onions, and potatoes (add hot peppers if you dare). Mix with water, cooking oil and salt and start frying them up.
3. While the veggies are frying clean/squeeze in water some rice and then drain as much water out as you can. Also, you want to bring about 2 times the amount of rice of water to a boil to use later.
4. And now for the secret ingredient...
5. Pilau spice!
6. No one knows exactly what is in the pilau spice-not even Tanzanians because is it made by pilau gnomes (pictured right). Scholars and Historians believe some of the ingredients include cinnamon, garlic, cloves, cardamom, black pepper, and a certain type of curry called 'binzari nyembamba' with cinnamon being the key ingredient.
7. When the vegetables have fried up, add your meat, then pilau spice and dried rice. Fry this mixture up for about 2-3 minutes. Now add the water you boiled earlier but just enough to keep the rice from burning. Keep adding water as necessary.
8. Now dry the mixture as you did rice for 'Wali na Maharage' in step 8. Congrats, you have Pilau-enjoy.
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