Beef Biryani with Radiant Rainbow Rice

Nothing beats a warm, spicy curry especially when the weather is chilly. Enter my rainbow beef biryani.

Biryani is a popular kenyan delicacy, made so by the coastal communities where it originates. In Kenya anyway. There are slight variations in its preparation but the basics largely remain the same.

I like to think that biryani is the cousin of pilau, loosely speaking. Most basic aspect about biryani is that it is prepared as a curry. It has more flavor because more spices and herbs are used and it has gravy, largely because of the use of mala/yogurt. Pilau is generally dry. Also, and perhaps most obviously, with biryani, the meat and rice are prepared separately. Not so with pilau.

beef biryani

So without much ado, and with great gusto, let’s cook!

See Also: Beef Pilau with Cashews 

For The Rice in this Beef Biryani Recipe 

Cook as you would plain rice but towards the end, when most of the water has drained and you begin to hear popping sounds, add food colouring of your choice.

beef biryani.


End Note 

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Print Recipe
Beef Biryani with Radiant Rainbow Rice
Course Main Dish
Cuisine Kenyan
Prep Time 2 Hours
Cook Time 45 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Kenyan
Prep Time 2 Hours
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Begin by cleaning and dicing up the beef.
  2. Marinate the beef in mala/yogurt and the powdered spices. Half of the mala should be enough. We shall use the rest later.
  3. Allow to rest in the fridge for a minimum two to four hours. Overnight would be ideal.
  4. When you are ready to cook, remove beef from the fridge and allow to rest on the counter top for at least one hour. Use this time to prepare other ingredients.
  5. Peel and wash four to six potatoes, depending on their size.
  6. Boil the potatoes for about seven to ten minutes. Remove from the water and set aside.
  7. Heat oil in a pan and saute the onions.
  8. Add the ginger and thirty seconds later the garlic. Cook together for one minute.
  9. Scoop in the beef into the pan and raise the heat. Add salt to taste.
  10. Cook until the juices dry out and introduce the tomatoes. Stir and cook until the tomatoes soften.
  11. Add the potatoes, stir and then the remainder of the mala/yogurt.
  12. You may pour in a little water to assist the potatoes to finish cooking and avoid sticking at the bottom of the pan.
  13. Reduce heat and allow to simmer for twenty to thirty minutes.
  14. Introduce the green bell pepper and cook for five minutes.
  15. Switch off the stove and you are ready to serve!
  16. Serve with rice.
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