Kenyan Biryani — Print Recipe — The Culinary Codex

Fragrant basmati rice layered with spiced beef, fried onions, and a splash of rosewater, baked until each grain is infused with aromatic complexity.

Ingredients

1 Marinate beef in yogurt, biryani masala, turmeric, and salt for at least one hour for maximum tenderness.
2 Fry sliced onions in oil until deep golden and crispy. Remove half for garnish, keep half in the pot.
3 Add marinated beef to the pot with fried onions, cook covered on low heat for forty minutes until tender.
4 Parboil soaked rice in salted boiling water for six minutes until seventy percent cooked. Drain well.
5 Layer rice over the cooked meat, drizzle with saffron milk and rosewater, cover tightly with foil and lid.
6 Cook on very low heat for twenty-five minutes. Remove from heat, rest five minutes, then gently mix layers to serve.

Did You Know?

In Mombasa, every family claims their biryani recipe is the best, and biryani competitions during Eid are taken very seriously.