Simple Biryani By Chef Raphael – H&S Easter Recipe
Making Cooking Easy: The Best Of Chef Raphael
Chef Raphael’s Simple Biryani recipe is a super-duper hit!! It’s one of those must-try Easter recipes. After all, how is an Easter complete without our Chef’s famous biryani recipe? It’s got the right flavours and if you follow the steps below you definitely can’t go wrong. Try it out this Easter and let us know how your biryani turned out! Chef Raphael wishes all his H&S Magazine fans and followers a blessed Easter!
Chef Raphael – Bringing The Culinary Experience To Your Home
SIMPLE BIRYANI
SIMPLE BIRYANI RECIPE
INGREDIENTS
500gm meat (beef, lamb or chicken)
2 large onions(sliced)
3 garlic cloves(chopped)
15gm root ginger(chopped)
Maziwa Lala/natural yoghurt
Green Pawpaw (One that is hard and green on the inside)-Use it when you have tough meat to act as the tenderizer
2 tbsp Curry powder
METHOD
STEP 1
Marinate the meat with the mala/yoghurt and if using more tough meat(especially beef) include the grated papaya to act as a tenderizer. Leave to rest for about 2 hours overnight in a fridge. Alternatively, if your meat is tender just use the mala/yoghurt and allow to sit for at least 30 minutes.
STEP 2
Cook the onions and ginger in a suitable pot on low heat until it starts to brown, stirring regularly. Add the curry powder and allow to cook for 1 minute on low heat.
STEP 3
Add the meat with the mala into the onion mixture and turn up the fire. Stir the meat and allow to cook for 2 minutes. Reduce the heat and cover to cook slowly on the inside for 10-15 minutes depending on the meat. You can add a little water/mala to avoid the meat drying up.
STEP 4
When cooked and tender enough add your salt to taste. When fully cooked you should have a thick sauce and the meat should be tasty with a mild curry flavour. Add more water/mala to get more gravy.
STEP 5
To finish, cook the rice separately and when not fully cooked, turn off the heat then in a new pot layer the rice and cooked meat to have alternating layers of meat and rice.
STEP 6
Return the new pot to the heat and allow the rice to steam under low heat until fully cooked.
Serve hot with a salad(Kachumbari) and Raita(Natural yoghurt with cucumber and garlic)!!
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