How to use pilau masala: 6 easy ways

Pilau masala is a ready-mixed blend of warm, fragrant spices. Most pilau blends lean on cumin, cardamom, cloves, cinnamon and black pepper, so the smell is deep and a little sweet, and the taste is warm rather than hot. It saves you measuring five jars every time you cook rice for the family.

How much to use

For pilau, use 1 to 2 teaspoons for every 2 cups of rice. Add a little more if you are cooking a big pot with meat. For other dishes, start with half a teaspoon and taste. You can always add more, but you cannot take it out.

Ways to use it

1. Classic pilau. Brown sliced onions in oil, add the meat and 1 to 2 teaspoons of masala, then the potatoes, rice and stock. The spice cooks into every grain.
2. Spiced rice without meat. Fry one chopped onion, stir in 1 teaspoon of masala, add 2 cups of rice and 4 cups of water, and cook until soft. Good with kachumbari.
3. Beef or chicken stew. Rub half a teaspoon into the meat before browning, or stir it into the pot with the tomatoes.
4. Githeri and beans. Add half a teaspoon when you fry the onions for githeri or a pot of beans. It gives plain pulses a warm, rounded flavour.
5. Roast potatoes and vegetables. Toss chopped potatoes, carrots or pumpkin in oil with a teaspoon of masala and a pinch of salt, then roast until golden.
6. Sukuma wiki and cabbage. A quarter teaspoon fried with the onions lifts everyday greens without changing them too much.

Keeping it fresh

Keep the pack closed tight in a cool, dry cupboard away from the stove and from sunlight. Steam from the pot will spoil the powder, so do not shake it straight over a boiling pan. Use a dry spoon, and use it within a few months for the best smell.

Which pack to choose

The 50g pack suits a household that cooks pilau once or twice a month. Choose the 100g pack if pilau is a regular weekend dish, if you cook for a crowd, or if you also use it in stews and roasts.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.