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              Biryani recipe | Biriani | How to cook a tasty & easy biryani step by step 

                                                            |Swahili Biryani 

Servings5 people

Ingredients

  

Ingredients for Masala/Gravy

• 1 kg mutton goat or lamb, on the bone, cut into pieces
• 500 gm onions sliced then fried until golden
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp grated raw papaya optional
• 1 tsp red chilli powder
• 1-2 chopped green chillies
• 1 tsp cumin powder
• pinch of cardamom powder
• 3 cinnamon sticks
• 4 cloves
• 2 tbsp lemon juice
• 250 ml yoghurt
• 2 pinches of saffron
• 2-3 cups hot water
• 1/2 cup oil
• 4 tbsp tomato paste/puree
• 2 fresh tomatoes grated or blended
• 1 tsp turmeric
• orange food colouring
• 5 potatoes peeled and halved, then fried until a knife can pierce through easily

Ingredients for Rice

• 3 cups basmati rice washed 2-3 times then soaked for half an hour
• salt
• saffron & food colouring
• oil
• whole spices

Instructions

 

• Masala/Gravy

  Clean the meat. Now in a bowl add meat, salt, ginger n garlic pastes, red chilli powder, chopped green chilli, half the fried onions, half the yoghurt, 2 tbsp. of the oil, cardamom powder, cumin powder, half of the tomato paste, raw papaya, turmeric powder, pinch of orange food colour, pinch of saffron and lemon juice. Mix it well then marinate overnight.

  Heat the oil in a pressure cooker, then add the whole spices followed by the fresh tomatoes. Cook until the tomatoes are dry, then add half of the remaining fried onions (reserve a handful for later) and all of the remaining paste, yoghurt and saffron.

  Cook together for a few minutes, then add the marinated mutton/lamb with its marinade. Let these simmer then add the hot water (it should completely cover the meat, so add more water if you find that the 2 cups aren’t enough) and cover the pressure cooker.

  Cook for about 25 minutes on medium heat or until the meat is tender.

  Once ready, add the fried potatoes, mix and simmer on very low heat for a few minutes for the potatoes to take on a good colour and for the masala to thicken and the oil to rise to the top. Sprinkle the remaining fried onions, then turn off the heat and set aside.
• Rice

  Wash then soak 3 cups of rice in water for about 20-30 mins. Soak a few saffron strands in some water and set aside. Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.

  Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.

  Put half the rice back into the pan, drizzle about 2-3 tbsp. of oil and the saffron water. Then add the remainder of the rice.

  Add a bit of orange colour on one side and mix it up a bit with a spoon then cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. Serve the rice with the Biryani Masala on top.

Notes

1. You can also cook this masala in a regular pan, it will take slightly longer but the result will also be great.
2. Alternatively, you can layer the two in the pot by placing the cooked masala at the bottom of the pan and the rice on top, then steam as directed, for about 15 minutes on low heat. This tends to infuse the lovely biryani flavour into the rice as it steams.

         TRADITIONAL FOODS OF KENYA | KENYAN CUISINE

                      Fried Street Food In Kenya • Tasty

                                    FOOD OF KENYA|| KENYAN CUISINE

                                     Swahili Kenyan Pilau

Make the best Swahili-style Kenyan pilau! Fragrant, easy to make, and delicious, this recipe is a must-try!

CourseDinner, Lunch, Main Course

CuisineAfrican, East African, Kenyan, Swahili

DietGluten Free

Prep Time15minutes minutes

Cook Time20minutes minutes

Resting time5minutes minutes

Total Time40minutes minutes

Servings6

Calories590kcal

AuthorKate Hahnel

Equipment

• medium-sized pot or pan
• Mixing bowl
• a cup or a ramekin

Ingredients

• 2 cups long-grain basmati rice
• 1½ tablespoon ready-made pilau masala spice
• 1 lb stewing beef diced
• 2 tablespoon garlic crushed
• 2 tablespoon ginger crushed or minced
• 4 bay leaves
• 1 stock cube (optional)
• ⅓ cup cooking oil
• 5 cups beef broth and water (a combination of both)
• 4 potatoes peeled and cubed (optional)
• 2 medium-sized red, yellow or white onions chopped
• 1 tablespoon tomato paste
• ¾ teaspoon salt

Whole Spices (*See Recipe Notes Below)

• ½ teaspoon cumin seeds *
• ½ teaspoon green cardamom pods *
• 2 cinnamon sticks *
• ½ teaspoon black peppercorns *
• ½ teaspoon cloves *

Instructions

• If making your own pilau masala, roast and grind half of the whole spices. Use the other half whole or unground, as described in the steps below.
• To clean the rice, fill a bowl about three-quarters full of water and stir the rice with your hand. Drain the water and repeat this process two more times until the water is clear. Finally, soak the rice in water.
• While the rice is soaking, soak the whole spices in a cup of water.
• Cook the beef, salt, stock cube (optional), crushed garlic and ginger, bay leaves, and water in a medium-sized pot until the meat is tender. Strain the meat and set the broth aside for later use.
• Using the same pot, heat the cooking oil and add the beef and onions. Fry the beef and onions in the same pot for about 5 minutes, or until the onions are brown and the meat is browned.
• Add the tomato paste, the soaked spices along with the soaking liquid, ground pilau masala, and potatoes. Stir and cook for two minutes.
• Mix the reserved broth and hot water to make five cups in total. Drain the rice and set it aside.
• Pour the measured hot water and broth into the pot. Add the rice and increase the heat to high. Cook uncovered for 7-8 minutes until most of the water has been absorbed. Check and add more salt if needed.
• Reduce the heat to low, cover the pot with aluminum foil or a lid and cook for a further 5 minutes, until all the liquid has been absorbed and the rice is cooked through.
• Allow it to sit for 5 minutes, before serving. Serve hot, with kachumbari, steamed cabbage, or your favourite dishes.

Notes

1. • This recipe uses beef, but chicken, lamb, goat, or no meat for vegetarian options work too.

• • Generally, use two cups of liquid per cup of rice, adjusting based on rice variety.

• • Start with 1 ½ tablespoons of ground spice; increase to 2-3 tablespoons for a more fragrant dish.

• • Begin cooking on high heat, then reduce to for an even cook, and fluffier rice.

• • Cover rice with foil or a lid towards the end to cook in its own steam, to prevent it from turning soggy.

• • Adjust the time based on rice variety, with a starting liquid ratio of 1:2. Add more liquid if necessary.

• • If rice dries out before fully cooked, gradually add salted boiling water (a quarter cup at a time), poking holes for absorption. Avoid adding too much water at once to prevent sogginess.

Nutrition

Calories: 590kcal | Carbohydrates: 82g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 539mg | Potassium: 1046mg | Fiber: 6g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 4mg

How To Make Swahili Biryani | Swahili Biryani Recipe | Swahili Chicken Biryani | Chef Tali's Kitchen

Let's make the most authentic Swahili Biryani. Ingredients: Biryani Stew: 1 full chicken Salt to taste 1/2 tsp black pepper 1/2 tsp chilli powder 1/2 tsp crushed cloves 1 and 1/2 tbsp crushed garlic 1 tbsp crushed ginger 1/2 tsp cardamon powder 1 tsp crushed jeera/ cumin powder 1 tsp Garam Masala 2 and 1/2 tbsp tomato paste 5 or 4 cubed potatoes 2 large Onions Chopped coriander Cooking oil Rice: 2 and 1/2 cups rice Cinnamon sticks Cardamon pods Whole cloves Salt to taste Food Colour Ghee

How To Make Vitumbua | No Eggs| Swahili Vitumbua Recipe| Mini Rice Cake Recipe | Chef Tali's Kitchen

Vitumbua

Grab your chai, sit back and relax while you enjoy these vitumbuas !! They are soft pillowy cardamom infused coconutty , melt in your mouth bites made from rice  These mini vitumbuas are a perfect addition to your snack rotation. I’ve made a reel for you to watch .

Ingredient

• 1 cup rice (soaked for at least 4 hours or overnight)
• 1 tsp yeast
• 1 tbsp oil
• 71 mg of coconut bar- chopped (I use a kitchen scale to measure)
• 1/2 cup sugar
• 1 tsp cardamom powder
• 1 cup warm milk
• 1/4 cup warm water for yeast
• 2 additional tbsp water

Method

1. In a small bowl, add warm water and yeast. Let it ferment for 5 minutes.
2. Add rice, oil and milk in a blender and blend for 2 minutes.
3. Add chopped coconut and yeast mixture to the blender and blend for 5 minutes.
4. Pour this mixture into a large bowl.
5. Add the 2 additional tbsp of water we had aside to the empty blender and scrape the remaining mixture and pour into the bowl.
6. Cover the bowl with Saran Wrap and let it rest for 1 hour or until double in size.
7. After 1 hour, add sugar and cardamom powder and mix well.
8. Heat the aebleskiver pan (stuffed pancake pan). Once heated, reduce heat to low ( not too low)
9. Brush each cavity lightly with oil
10. Pour about 1/8-1/4 cup of mixture into each cavity ( you should hear a sizzle)
11. Cook vitumbua for 2-3 minutes on one side ( edges will start to brown)
12. Flip each vitumbua to the other side with a skewer or a bamboo stick.
13. Wipe skewer between flips with paper towel- let the other side cook for 2-3 minutes.
14. When vitumbuas are done, remove to a plate.
15. Repeat until all mixture is finished.

                                How to make Crunchy Samosas at Home

Samosas Keema

The mixture is primarily for samosas but I use this samosa’s keema in many other dishes like cutlets/champs and sometimes in meatpies and when forming kabab mixture etc.

Servings40 Samosas

Ingredients

  

• 1 kg minced meat Beef mince will taste best but I like to mix mutton/lamb and beef half-and-half, you can even use chicken mince if you want
• 1/2 kg onions chopped finely (you can reduce one or two if you find it too much, some people prefer less onions)
• 1 tbsp. dhana jeera
• 1 tbsp. grinded jeera
• 1 tsp. garam masala
• 1 tsp. turmeric powder
• 1 bunch of fresh coriander chopped
• juice of 1 lemon
• 1 tsp. garlic paste
• 1 tsp. ginger paste
• salt to taste
• 2-3 green chillies choped
• 1 tbsp. butter

Instructions

 

• Place your mince in a deep pan, add the ginger, garlic, chillies, salt, spices, half of the coriander and half of the lemon juice.
• Dry the mince on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely, if it sticks a little in the pan, that’s fine….it will make the mince taste better.
• Whilst the mince is still hot, add the chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the onions color. Do not over-cook, just stir the mixture around for about 3 minutes and switch off. If you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. After you turn off the heat, add the tbsp. of butter, the remaining coriander, some garam masala and the remaining lemon juice.
• Mix the lot together, the mince’s heat will melt the butter and release the lovely aroma of the coriander and garam masala, make sure it gets mixed in thoroughly. Adjust salt and chilies. And you’re done!..

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