Pilau rice is one of the most frequent unique dishes to be found in Kenya's restaurants, especially on the coast. The recipe is of Middle Eastern origin, but its Swahili variant is mainly widespread in Kenya and Tanzania and its fame has also reached South Africa and Ethiopia. Unlike the Indian one, it does not have curry and is less spicy, but spicy than the Arab one.
Here is the recipe.

Ingredients (for four people):

2 cups of Basmati rice
5 medium potatoes (peeled)
2 medium onions 
3 Cardamom seeds 
1/2 teaspoon full black pepper tea
2 cinnamon sticks
A manciatina of cloves
1 teaspoon of cumin tea whole
400 grams of meat
1 teaspoon of chopped garlic
1 teaspoon of ginger squashed tea

PREPARATION

Fry the ginger and garlic in a pan with a drop of oil, add the meat and a glass of water. Soften the meat until it is beautiful and tender.
In another pot, put about 4 tablespoons of oil and add the onions, fry them until they begin to soften, then add all the spices and potatoes and cook for a few minutes. Add water and salt.
When the potatoes are almost ready, add the meat with its stock and finish cooking.
Add the rice and cook until it is almost tender. 
(If the rice is soft and you have excess water you can drain it, or if you have less water and the rice is not yet tender you can add more water and continue cooking)
For an excellent yield, pour everything into the oven for 20 minutes at 300 degrees.