Mutton Biryani is yet another Biryani that is a beautiful fusion of taste, aroma and tender meat served on a fragrant rice. This version is a speciality of the Kenyan Coastal region whereby the meat is served on top of the rice.
For the meat:
500 gms mutton pieces (bone in)
1/2 cup maziwa mala + another 1/2 cup
1 cup fried onions (fry until golden brown)
2 tbsp raw paw paw, grated
1 tbsp lemon juice
1 tbsp ginger-garlic, minced
1 tsp turmeric powder
1 tsp chili powder
1 tbsp coriander-cumin powder
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
Salt to taste
1 tsp tomato paste + 1 tbsp tomato paste
A pinch of orange food coloring
4 tbsp oil
1 cup tomatoes, finely chopped
1 1/2 cups hot water
For the rice:
1 1/2 cups Daawat Basmati Rice, soaked
4-5 Cardamom pods
2 cinnamon sticks
1 tbsp oil
2 3/4 cups water
1/2 tsp orange food coloring in 2 tbsp water
To marinate the meat: In a bowl, mix together mutton, 1/2 cup maziwa mala, half of the fried onions, paw paw, lemon juice, ginger, garlic, turmeric powder, chili powder, coriander-cumin powder, cardamom powder, cinnamon powder, salt, 1 tsp tomato paste and orange food coloring. Cover with a cling film and marinate in the refrigerator for 2 hours or overnight.
To cook: Heat oil in a pressure cooker. Add the tomatoes and remaining tomato paste and cook for 15 minutes or until oil ooze out of the tomatoes.
Add maziwa mala and stir for another 2 minutes and then add the marinated meat.
Pour in hot water and close the cover tightly. Pressure cook for 25 minutes or for 5 whistles. You can also cook directly over the stove instead of a pressure cooker. Make sure to add double the amount of water and cook for 3-4 hours to make the meat very tender.
Remove the lid and cook uncovered for another 15 minutes or until the stew has thickened. Then add another 1/2 cup of fried onions and cook for another 5 minutes.
For the rice: Add soaked rice, cardamom, cinnamon, cloves, oil, salt and water and stir. Bring to a boil, then reduce the heat, cover the pot with a lid and let simmer for 10-12 minutes.
Pour the food color mixture on half section of the rice, cover the pot with a lid and let steam for another 5 minutes. Then fluff the rice with a fork. You will get a mix of orange and white colored grains of rice. You can even use saffron to color the rice instead of food coloring.
Serve the rice with a serving of the meat over it.