Ask any Kenyan cook about pilau and you'll get strong opinions. Whole spices or ground? Beef or chicken? How dark should the rice be? At PlatePoa, we've settled our own debates over many, many Sundays — and the one thing everyone agrees on is patience.

It starts with the viungo: cumin, cardamom, cloves and cinnamon, toasted gently until the whole kitchen smells like a celebration. Rush this step and the flavour stays flat. Take your time and the spices open up completely.

Then the onions — cooked slowly until deep golden brown, never burnt. This is where pilau gets its colour and its sweetness. The beef goes in next, seared and then simmered until tender.

Finally, the rice. We let it steam undisturbed, then rest off the heat before serving. That rest is the difference between good pilau and great pilau.

Our HomeStyle Beef Pilau is on the menu every week, served with fresh kachumbari. Taste the patience for yourself.