Kenyan Memon Biryani

*measured in American cups

Prep-

It is a good idea to prep the onions and potatoes ahead of time-

• 4 medium onions -sliced
• 4 small potatoes – peeled and halved .
• In medium sized wok heat oil to deep fry the potatoes till golden, once done, remove to drain the excess oil and fry the onions till golden and crisp (make sure not to fry too long it will darken). Drain and keep aside separately.

Ingredient for meat curry:

• 1kg curry meat pieces, washed ,  add 1 & 1/2  tsp salt
• 1/4 cup oil (I like to use the same oil  (I fried the onions and potatoes as it gives flavor)
• Vigar-In a small bowl add
  • 1 & 1/2 tsp cumin seeds (jeero)
  • 1/2 tsp black peppercorn
  • 3 pieces cloves (laving)
  • 4-5 cinnamon sticks pieces – 1 inch size
  • 5-6 whole cardamom or 1 tsp cardamom pd (elchi)
• In a large size bowl add
  • 250 ml crushed tomatoes
  • 125 ml yoghurt
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
• 1 whole lemon juiced
• In a medium bowl add
  •  1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 3-6 green chilis finely chopped (this depends how spicy you like the biryani)

Instructions:

1. In a dheg/pot heat oil add the small bowl of whole masalas (vigar) . Fry for a minute and then add the medium bowl mixture of ginger-garlic and green chillies, in the same bowl add a little water and stir  into the pot. Cover and cook until the liquid dries (roughly 6 minutes).
2. When the water has been evaporated, add the tomatoes-yogurt mixture and lemon juice. Cover and cook for on low heat for 15 minutes and then add the meat. Cook the meat until tender, this will take an hour and a half; however, stir every 15 minutes to ensure meat is not   getting stuck at the bottom and the masala is not catching on the bottom of the pot. Add the fried potatoes and 3/4 of the fried onions. Give it a good stir, cover and cook for about 10 minutes.

Ingredients For rice:

• 3 cups rice
• 6 cups water
• 2 tsp salt
• 3 pieces cardamom, split
• 3 pieces cinnamon
• 2 laving (cloves)
• 1/4 cup oil (I like to use the same oil  I fried the onions and potatoes as it gives flavor)
• 1/8 tsp yellow food color mixed in 1/4 cup water
• A big pinch of saffron
• 1/4 of the fried onions

Instructions for the rice-

1. In another pot, put the 6 cups  water. In a tea strainer put the  cardamom, cinnamon, and cloves add this to the water and bring it to boiling ,add salt and washed rice. Stir lightly.
2. When the rice is 80% cooked (the rice should be long and when you press it between your finger and thumb it should break into three pieces), drain the water , at this point if you like your rice separated from the curry you can add a piece of tin foil on top of the curry and add the rice ,or if you like to mix some rice into the curry you can pour the rice directly on the meat curry.
3. Sprinkle oil, color, saffron and remaining fried onions into the rice, give it a light stir, make sure not to mix too much with the meat curry – so a light gentle stir. Cover and let it simmer for 1/2 hour.
4.  When serving you will remove the rice in a separate serving plate and the meat curry in a separate plate.

Enjoy the Memon biryani!