Spiced Green Pea Pilau Recipe — Kenyan Pilau with Orient Chef Green Peas

Pilau is more than a dish — it's a celebration. This Swahili-inspired fragrant rice is infused with whole spices that fill the kitchen with the most inviting aroma: cinnamon, cardamom, cloves, and cumin. Orient Chef Green Peas stud the golden grains with jewel-like bursts of sweetness, making every forkful a delight. This is the pilau you'll be asked to bring to every gathering from this moment on.

PREP: 15 min | COOK: 40 min | SERVES: 4 | CALORIES: ~420 per serving | DIFFICULTY: Medium

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WHAT YOU'LL NEED

Made with Orient Chef Green Peas 200g — KES 100
Sweet, vibrant green peas that stay beautifully firm during cooking. Perfect for pilau, stews, and soups.

INGREDIENTS

- 200g Orient Chef Green Peas (soaked 2–3 hours or overnight)
- 2 cups basmati rice, rinsed well
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tsp pilau masala
- 1 cinnamon stick
- 4 green cardamom pods, bruised
- 4 whole cloves
- 1 tsp cumin seeds
- 3 tbsp cooking oil or ghee
- 4 cups hot vegetable stock
- Salt to taste

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METHOD

Step 1 — Soak the peas
Rinse your Orient Chef Green Peas and soak in cold water for 2–3 hours (or overnight). This softens them so they cook evenly with the rice. Soak the basmati rice for 30 minutes, then drain both.

Step 2 — Bloom the whole spices
Heat oil or ghee in a wide, heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Fry for 60 seconds until they crackle and release their extraordinary fragrance.

Step 3 — Caramelise the onions
Add the sliced onions and cook slowly for 10–12 minutes, stirring regularly, until deeply golden and beginning to caramelise. Don't rush this step — it is the foundation of your pilau's flavour. Add the garlic for the final 2 minutes.

Step 4 — Add the pilau masala
Stir in the pilau masala and cook for 1 minute. Add the drained green peas, stir to coat, then add the drained basmati rice. Fold gently to combine without breaking the grains.

Step 5 — Steam to perfection
Pour in the hot stock, season well with salt, and stir once. Bring to the boil, then reduce to the lowest heat, cover tightly, and cook for 18–20 minutes without lifting the lid. Rest for 5 minutes before fluffing with a fork.

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CHEF'S TIP
The secret to fluffy, non-sticky pilau is the rest time after cooking — don't skip those 5 minutes with the lid on. Serve with a fresh kachumbari (tomato and onion salad) or plain yoghurt to complement the warm spices.

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Shop the ingredient: Orient Chef Green Peas 200g — available at orient.co.ke