Beef Biryani

Name: Beef Biryani
Total time: 11700 s
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1/2 kg Beef meat; 500 ml Maziwa Lala or Mala; 2 tubes tomato paste; 4 cloves garlic (Crushed); 1 tsp ginger (Crushed); 1/2 tsp cumin seeds; 1 raw pawpaw (Optional); 1.5 tbsp Biryani spice or Pilau Masala; 6 tbsp cooking oil; 1/2 tsp whole black pepper; Salt; 6-7 onions medium size; 2.5 cups Biryani rice; Yellow food colour or food colour of your choice (This is for the rice); 2 Cinnamon (Sticks); 2 Cloves; 1 Bayleaf; 2 cardamom pods

Jackie Gachuki @cook_13763034

Nairobi.

#RiceistheBest
I have a soft spot for coastal dishes and I have taken my time and energy to learn how to make them. With this recipe, I made sure i took my time in marination and the actual preparation for the "ROJO". Well, I can tell you for sure, the outcome was mind blowing. Here is my easy to make Beef Biryani :)

ENJOY!!

Jackie Gachuki @cook_13763034

Nairobi.

ENJOY!!

Saved

Ingredients

3hr 15 mins (Including Marination)

4 servings

1/2 kgBeef meat
500 mlMaziwa Lala or Mala
2tubes tomato paste
4 clovesgarlic (Crushed)
1 tspginger (Crushed)
1/2 tspcumin seeds
1raw pawpaw (Optional)
1.5 tbspBiryani spice or Pilau Masala
6 tbspcooking oil
1/2 tspwhole black pepper
Salt
6-7onions medium size
2.5 cupsBiryani rice
Yellow food colour or food colour of your choice (This is for the rice)
2Cinnamon (Sticks)
2Cloves
1Bayleaf
2cardamom pods

Saved

Steps

3hr 15 mins (Including Marination)

1

In a bowl, Marinate the Beef with Maziwa Mala (which you can also make using milk and white vinegar), Ginger and Garlic paste, Grated raw pawpaw (Beef tends to be hard, so to make it softer/tender, use grated raw pawpaw. For mutton or chicken, you can opt using pawpaw), Salt and Half tsp of the Biryani spice or pilau masala (if you do not have the biryani spice), mix it well with a spatula or clean hands. Cover and put in the fridge over night or 2 hrs prior cooking.
2

Next cut your onions in rings, and fry them to golden brown. Please note, do not burn the onions. Set aside on a serviette/paper towel so as to soak excess oil.
3

Now, remove the beef and cook on medium heat for about 20 minutes until the meat softens, Add in your tomato paste and stir till the mixture "ROJO" starts changing color which should be red-orange.
4

Add in the the spices (1 tbsp of Biryani spice or pilau masala, cumin seeds, black pepper corns) and give it a good stir. Adjust your heat to high and stir for like three minutes. You can taste for seasoning.
5

Add the browned onions to the meat and abit of the oil that was used to fry the onions and mix it well. Allow to simmer for like two minutes and remove the sauce "ROJO" from the heat.
6

In another sufuria/pot, add your rice and water (2.5 cups of rice:5 cups of water), left over oil that was used to fry the onions, 2 cloves, 2 cinnamon sticks, one bayleaf and 2 cardamom pods, salt and bring to a boil on high heat.
7

When it boils, keep adjusting your heat, so that it cooks evenly. In a cup, put 1/2 tsp of yellow food colour or food colour of your choice and abit of water and stir.
8

When water dries up in the rice, make holes on your rice and sparingly pour the food colour mixture. Cover rice with foil or tight lid, for 15 minutes on low heat. Uncover, and fluff the rice. Remove the bayleaf, Turn off the heat and serve your Biryani.
9

You can serve with Kachumbari like I did. ENJOY!!