2. Vegetable Oil
3. Basmati Rice
4. Ground Coriander
5. Red Chilli Powder
7. Crushed Red Chilli Flakes
8. Ground Cumin
9. Black Pepper
11. Black Cardamom
12. Green Cardamom
13. Cinnamon Stick
14. Red Onions
15. Whole Cut Chicken
16. Plain Yoghurt
18. Green Chillies
19. Fresh Lemon
20. Yellow Food Colouring Powder
21. Fresh Coriander
25. Ginger and Garlic Paste
Bismillah, let’s begin!
First, to make the biryani, take four potatoes which have been peeled and cut into chunks.
Cook them in salted water until they are just tender.
Drain them and allow to dry out for about ten minutes.
Heat a good splash of vegetable oil in a pan. Shallow fry the potatoes for a few minutes on all sides until they are ..
.. golden brown and crispy.
Drain the potatoes on paper towels, and set aside until needed.
Next, prepare the rice. Take 21 ounces (600 grams or 3 cups) of Basmati rice.
Parboil the rice by bringing it to the boil. Then, turn the heat to medium for 5 minutes and then drain the rice. Set aside until needed.
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
3 Black Cardamoms
5 Green Cardamoms
1 inch Cinnamon Stick
Place them all into a spice grinder ..
.. and grind to form a powder. Set aside.
Next, take three red onions. Peel and thinly slice them.
Heat 1/2 cup of vegetable oil in a large saucepan. Add the sliced onions.
Fry until ..
.. golden brown.
Remove half the onions from the pan
And, drain on paper towels. Set aside.
To the remaining onion, add 1 and 1/2 teaspoon ginger and garlic paste.
Stir fry for a few minutes.
Add one whole chicken, cut into pieces.
Stir fry on a high heat until golden brown.
Next, add the spice powder from earlier.
Mix well and allow to cook for two minutes.
Then, add 1/2 cup plain yoghurt. Mix it in.
Bring it to the boil. Cover and simmer on low for 10 minutes.
Whilst the chicken is simmering, prepare the following:
2 tomatoes, thinly sliced
Handful of green chillies
1 lemon, thinly sliced
And, take 1/2 teaspoon of yellow food colouring.
Mix with a splash of water, and set aside.
Dry the chicken out on a high heat, gently stirring all the while to avoid it sticking to the bottom of the pan.
Add in the fried potatoes from earlier.
Gently stir them in.
So, we will start with 1/2 cup of water (this will help the rice from not sticking to the bottom or burning) and a little layer of the cooked chicken.
Sprinkle in some of the fried onions.
A few splashes of the food colouring.
And, sprinkle on some fresh chopped green coriander.
Keep layering all the ingredients in the same order until everything finishes.
Now, cover with a lid and place on the highest heat for 5 minutes. Then, turn the heat to the lowest and cook for 10 minutes.
Once the biryani has steamed, allow it to sit for about 10 minutes and then gently give it a toss.
While the biryani rests, make the raita. Into a bowl, place 5 green chillies, roughly chopped.
Add 5 peeled garlic cloves. You could add less if you don’t like that much garlic.
Add two tablespoons of plain yoghurt.
Along with a splash of milk.
Blend with a hand blender until smooth. You could also do this in a blender, and then pour into a bowl.
Add the remaining plain yoghurt from the container. I used one carton but you could add more depending on how thick you want the raita.
Add 1 chopped tomato and 1/2 chopped cucumber.
1/2 teaspoon salt
1 teaspoon ground cumin
Mix well and taste for seasoning.
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.