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 have 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.
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.
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