Home or Uhuru, biryani is best
Dec 13, 2007
SEASONED rice is a delicacy in many homes all over Africa and Asia. But hey,<br>have you tried Biryani, a dish of rice mixed with seasoned meat or chicken and vegetables? Believe it or not, few people have known anything tastier!<br>
By Titus Serunjogi
SEASONED rice is a delicacy in many homes all over Africa and Asia. But hey,
have you tried Biryani, a dish of rice mixed with seasoned meat or chicken and vegetables? Believe it or not, few people have known anything tastier!
The Uhuru Restaurant at Zainabu Aziiza Emporium packs a full house every Saturday when it serves authentic Biryaniat sh3, 000 per plate. But anyone can prepare Biryaniat home. Salim Uhuru, the proprietor of Uhuru Restaurant at Zainabu Aziiza Emporium shows us how.
Preparation:
Chop the green chilli.
Peel the ginger and cut it into thin strips.
Wash the coriander and mint leaves
and chop them separately.
Soak saffron in warm milk and keep it aside.
Dice the meat and go on to soak it in a mixture of yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Soak for about 3 hours.
Wash and cook the rice in salted boiling water along with whole garam masala.
When cooked, strain the rice and keep it warm. Heat the ghee in a saucepan or pressure cooke and add sliced onion and chopped green chillies and let them fry until they are a light golden brown colour.
Add the remaining ginger and garlic pastes and mix. Add marinated meat and cook on a high flame for seven to eight
minutes. Then add coriander powder, cumin powder.
Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves.
Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes.
The Biryani is now ready to be served.
SEASONED rice is a delicacy in many homes all over Africa and Asia. But hey,
have you tried Biryani, a dish of rice mixed with seasoned meat or chicken and vegetables? Believe it or not, few people have known anything tastier!
The Uhuru Restaurant at Zainabu Aziiza Emporium packs a full house every Saturday when it serves authentic Biryaniat sh3, 000 per plate. But anyone can prepare Biryaniat home. Salim Uhuru, the proprietor of Uhuru Restaurant at Zainabu Aziiza Emporium shows us how.
Preparation:
Chop the green chilli.
Peel the ginger and cut it into thin strips.
Wash the coriander and mint leaves
and chop them separately.
Soak saffron in warm milk and keep it aside.
Dice the meat and go on to soak it in a mixture of yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Soak for about 3 hours.
Wash and cook the rice in salted boiling water along with whole garam masala.
When cooked, strain the rice and keep it warm. Heat the ghee in a saucepan or pressure cooke and add sliced onion and chopped green chillies and let them fry until they are a light golden brown colour.
Add the remaining ginger and garlic pastes and mix. Add marinated meat and cook on a high flame for seven to eight
minutes. Then add coriander powder, cumin powder.
Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves.
Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes.
The Biryani is now ready to be served.