How To Make Swahili Biriani | Chef Ali Mandhry

Let’s make my ultimate easy biriani ya Nyama on this recipe I used fillet steak since it's tender and easy to cook, if you wish to use a general cut of beef or Goat the you will need to boil your meat until soft then continue with recipe. try it out and let me know.

Beef Biriani

Swahili Beef Biriani
1 kg beef fillet steak
500ml veg oil
4 large onion sliced
1/2 kg potatoes peeled and cut into halves
1 teaspoon garlic minced
1 teaspoon ginger minced
1 teaspoon curry powder
1 tablespoon whole pilau mix
2 tomatoes cubed
1 green pepper finely diced
300g tomato paste
3 lemons squeezed
250ml thick plain yoghurt
Salt to taste

2 cups kenyan pishori rice
4 cups Water
1/2 teaspoon yellow food color + 3 tablespoons water
Pinch of saffron
Salt to taste

In a deep frying pan add in the oil and fry the onions to golden brown, once golden remove from oil and set aside, add a little bit of the yellow color on the potatoes and fry the potatoes using the same oil to get a good crust from the outside then keep aside.

Cut the fillet steak in cubes and set aside. in a separate pan Add In 2 tablespoons of vegetable oil (Use the same oil for onions its flavorful) saute the garlic and ginger for 2 minutes partly crush the whole pilau mix add into the pan continue to cook and add the beef fillet pieces sauté for 2 minutes then add in a teaspoon of curry powder stir well flavors to coat on the beef then add in the tomatoes, green peppers, tomato paste and yoghurt stir to coat the flavors and then add In the fried potatoes then sprinkle fried onions on top then let it cook for about 20 minutes or so then add in the lime juice, bring to a boil cover and let it Cook until reduced about 20-25 Minutes on medium heat.

On the other hand Measure 4 cup of water and add in the 2 cups of rice and salt cover and cook until the rice is almost cooked sprinkle the saffron and diluted yellow food color on the rice and 2 tablespoons of the oil used to fry onions cover with a tight lid then put on a low flame so that the rice can steam and become fluffy.

Serve the rice as a family feast in a Sinia (Aluminum platter) with the thick stew on top. Happy Cooking.

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