Swahili biryani

• total time: 25 minutes

Ingredients

3 Tsp Ground Cumin

1 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp ground cardamom

1 tsp salt

1 tsp black pepper

500g meat (beef or mutton), cut into cubes

500g onions (or 1 cup fried onions)

2 tsp garlic paste

1 tsp ginger paste

2 tbsp tomato paste

1 1/2 cups blended tomatoes (tomato pulp)

250ml plain yogurt

4 potatoes

1 tbsp turmeric powder

1.Fry Onions: Thinly slice the onions and fry them until golden brown. Place them on kitchen paper to drain excess oil.

2.Add a bit of the leftover onion frying oil to a large pot.

Brown the meat in the pot.

Directions

Add the tomato paste and blended tomatoes.

Mix in the cumin, cinnamon, cloves, cardamom, salt, pepper, ginger paste, and garlic paste.

Whip the yogurt until smooth (to prevent clumping).

Add the yogurt to the pot along with 1 tsp salt. Cook for about 10 minutes.

AAdd the fried onions to the pot.

If the mixture is too dry, add a little water)

Peel and cut the potatoes into quarters.

Soak them in a bowl of water with 1 tbsp turmeric powder.

Once the meat is tender, add the potatoes and a little turmeric water.

Cook until the potatoes are soft.

Ingredients for the rice

3 cups basmati rice

2 tbsp vegetable oil or butter

6 cups water

1 tsp salt

2 tbsp water

1/2 tsp turmeric powder

A pinch of saffron threads

Rinse the basmati rice in cold water until the water runs clear. This removes excess starch for fluffy rice.

In a large pot, heat 6 cups of water until it starts boiling.

Add the rinsed rice, oil or butter, and salt.

Cook the rice on medium heat until it is just tender but not mushy, about 8-10 minutes.

Drain the rice if necessary

Mix 2 tablespoons of water with the turmeric powder and saffron threads.

Once the rice is cooked, drizzle the colored water mixture over parts of the rice to create streaks of yellow and golden color.

Cover the pot and steam the rice on low heat for 5-7 minutes to let the flavors blend