Mutton Biryani, Kenyan Style
Biryani is a rice dish that has been localized in Kenya, more commonly in the coastal region. It may have been introduced by the Arabs or Indians migrants in Kenya but is now a popular Kenyan dish.
You can substitute the mutton with chicken or vegetables. It is a tasteful exotic meal that will keep you coming for more.
Ingredients: Serves 4
3.3 pounds (1 ½ Kg) of mutton, cut in cubes
4 tbsp masala paste
2 green chili, chopped
1 tbsp ginger, crushed
2 cups of chopped cilantro ( dania)
6 leaves of chopped mint
2/3 cup plain yoghurt
4 Onions, finely sliced
Salt to taste
2 ¼ cups of basmati rice
1 tsp cumin seeds
1 tsp cinnamon powder
1tbsp cardamon powder
Salad oil/olive oil
4 potatoes, cut into four pieces depending on size
¾ cup of milk
6 tbsp of water
1 tsp turmeric mixed with 6tbsp water
1/3 cup of cashew nuts
1/3 cup of sultanas
1) Mix the mutton pieces with the ingredients under it in a large bowl and allow to marinate for 2 hours in a cool place. Place in a pan and cook ov4er medium heat for 10 minutes. Remove form the pan and place in a casserole dish and set aside.
2) Boil a large pot of water and soak the rice for 5 minutes. Drain well then sprinkle in the cumin, cinnamon and cardamon and set aside.
3) In a frying pan, shallow fry the potatoes until they are evenly browned on all sides. Drain and set aside.
4) Place ½ the rice on top of the mutton in an even layer. Follow up with an even layer of potatoes.
5) Put the remaining rice on top of the potatoes and spread to make even layer.
6) Sprinkle the water and milk all over the rice. Make random holes through the rice and pour into each hole a little turmeric /milk.
7) Cover and cook in the oven at around 190 degrees C. for 1 hour. While the rice dish is cooking start preparing the garnish.
Heat a little oil in a frying pan and fry the cashew nuts and sultanas until they swell. Drain and set aside.
9) The rice will be dry and cooked through when the biryani is ready.
10) Sprinkle with the sultana mixture and serve hot.