A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mutton Biryani - East African Style
Ingredients
Mutton Masala:
2 lb mutton on the bone cut into 2 inch pieces
1/2 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
5 chilies minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
12 small potatoes (extra oil to fry)
2 tablespn oil
2 sticks cinnamon
4 pods cardamom
5 cloves
1/2 spn cumin seeds
8 medium onions; minced fine in a food processor
2 tspn coriander/cumin powder
1/2 tspn turmeric
1 tspn garam masala
salt to taste
Rice:
3 cups basmati rice; was hed well; and soaked in water for 30 mins
1 tbspn oil
1 tspn cumin
1/2 tspn saffron soaked in a little warm water
salt to taste
Method
1. Marinate the mutton in yogurt, garlic, ginger, green chilies, half the tomatoes and saffron overnight if possible; minimum of 2 hours.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Pressure cook the mutton, or boil until tender.
4. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up.
5. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.
6. Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders.
7. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.
Meanwhile cook the rice, add 1 and cups of water per cup of rice for 15 minutes.=2 0Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice.
Pour the saffron and water mixture on the rice.
This is an East African style Biryani, the meat curry and rice are kept separate. Serve the rice on a large platter with the meat sauce place on the top.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mutton Biryani - East African Style
Ingredients
Mutton Masala:
2 lb mutton on the bone cut into 2 inch pieces
1/2 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
5 chilies minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
12 small potatoes (extra oil to fry)
2 tablespn oil
2 sticks cinnamon
4 pods cardamom
5 cloves
1/2 spn cumin seeds
8 medium onions; minced fine in a food processor
2 tspn coriander/cumin powder
1/2 tspn turmeric
1 tspn garam masala
salt to taste
Rice:
3 cups basmati rice; was hed well; and soaked in water for 30 mins
1 tbspn oil
1 tspn cumin
1/2 tspn saffron soaked in a little warm water
salt to taste
Method
1. Marinate the mutton in yogurt, garlic, ginger, green chilies, half the tomatoes and saffron overnight if possible; minimum of 2 hours.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Pressure cook the mutton, or boil until tender.
4. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up.
5. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.
6. Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders.
7. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.
Meanwhile cook the rice, add 1 and cups of water per cup of rice for 15 minutes.=2 0Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice.
Pour the saffron and water mixture on the rice.
This is an East African style Biryani, the meat curry and rice are kept separate. Serve the rice on a large platter with the meat sauce place on the top.
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