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Here is the recipe
Swahili Mutton/Goat Biriani
1 kg mutton/ goat meat
200g raw Pawpaw purée (blend raw pawpaw)
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 tablespoon whole pilau mix
1 teaspoon garam masala
2 tomatoes cubed
1 green pepper finely diced
300g tomato paste
3 lemons squeezed
250ml buttermilk (maziwa Lala)
Salt to taste
For the rice Rice
2 cups basmati rice
4 cups Water
1/2 teaspoon yellow food color or saffron
Salt to taste
Method
In a deep fat frying pan add in the oil and fry the onions to golden brown using the same oil fry the potatoes to get a good crust from the outside then keep aside.
Cut the mutton in cubes and marinate it with the Pawpaw purée and keep aside for about 30 minutes. in a separate pan Add In some vegetable oil (Use the same oil for onions its flavorful) and fry the garlic and ginger Saute for 2 minutes partly crush the whole pilau mix continue to Saute add the mutton and sauté for 2 minutes then add in a teaspoon of the Garam Masala stir well flavors to coat on the mutton then add in the tomatoes, green peppers, tomato paste and buttermilk stir to coat the flavors and then add In the fried potatoes then sprinkle fried onions on top then let it cook and then add in lime juice then 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 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 with the thick stew on top. Happy Cooking.
For the vegetarians here is a paneer biriani option
Paneer Biriani
1 kg paneer cubed
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 tablespoon whole pilau mix
1 teaspoon garam masala
2 tomatoes cubed
1 green pepper finely diced
300g tomato paste
3 lemons squeezed
250ml buttermilk (maziwa Lala)
Salt to taste
For the rice Rice
2 cups basmati rice
4 cups Water
1/2 teaspoon yellow food color or saffron
Salt to taste
Method
In a deep fat frying pan add in the oil and fry the onions to golden brown using the same oil fry the potatoes to get a good crust from the outside then keep aside.
Cut the paneer in cubes and set aside, in a separate pan Add In some vegetable oil (Use the same oil for onions its flavorful) and fry the garlic and ginger Saute for 2 minutes partly crush the whole pilau mix continue to Saute add the paneer and sauté for 2 minutes then add in a teaspoon of the Garam Masala stir well flavors to coat on the paneer then add in the tomatoes, green peppers, tomato paste and buttermilk stir to coat the flavors and then add In the fried potatoes then sprinkle fried onions on top then let it cook and then add in lime juice then 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 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 with the thick stew on top. Happy Cooking.