Who still remembers when we were kids how some meals were only eaten on special occasions, e.g chapati? Well for me it was beef biryani and I never really quite understood why, so as I grew I began to ask myself that question more often and one day, I sat down and started calculating how much these ingredients would cost and I found out, it’s not even that expensive. So I developed an urge to learn how to cook biryani. I used to pester my mum to buy the ingredients almost every other weekend and I can finally say this is a quite good recipe. Try it and let me know what you think.
Ingredients for the rice :
2 cups rice (wash/rinse the rice well and then soak in water for 30 minutes)
1 cinnamon stick
4 tbsp oil
Orange food colouring ( mix the food colouring in a bit of water)
salt as needed
Ingredients for the meat marination:
1/2 cup mala (fermented milk)
1 tsp. salt
4 cloves crashed garlic paste
1 heaped teaspoon ginger paste
3 tablespoons of tomato paste
1 teaspoon whole cumin
red chili powder/chili flakes
2 teaspoons black pepper
juice of half a lemon
2 tablespoons chopped coriander
1 green chili, chopped(optional)
1 bay leaf
1/4 teaspoon turmeric powder
Marinate your meat with the marinade ingredients and let that sit for about two hours.
Fry your onions until golden brown and set aside.
Peel your potatoes and coat them with yellow food color, then heat oil in a pan and shallow fry them for two minutes on each side. This is so that the color sticks to the potatoes.
After one hour has elapsed, take your marinade and put it in a heated Sufuria. Let it simmer for about 10 minutes then add your tomatoes and tomato paste and cook for an additional 10 minutes. Add your potatoes and about ⅓ cup cooking oil. Cover and cook under low heat until the potatoes are ready.
While the sauce is cooking, bring six cups of water to boil. Add in some oil and some salt. Now add your cups of rice and cinnamon, let that cook until the rice is ready.
Mix food color with some little water and pour this on your rice in different areas. (leave some white areas in your rice)
Reduce the heat and let it simmer for another 10 minutes while it’s covered, so that the rice dries to give us a nice and fluffy texture)
If you are using a jiko to cook the rice, once you’ve added your food color, take a page from a newspaper and wet it. Cover your rice with the newspaper then put a lid on top and add charcoal onto the lid. This is an amazing hack for you to get tasty, fluffy rice. I use this method for pilau as well.
Once the stew is ready, sprinkle your previously fried onions on top of it.
Mix up your rice so that you get the white and yellow result.
Serve with chilli (pilipili ya kukaanga).