Swahili beef biriani #my rice dish contest

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Swahili beef biriani #my rice dish contest. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook Swahili beef biriani #my rice dish contest using 18 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Swahili beef biriani #my rice dish contest:

1. Ikg beef fillet steak
2. 500 ml veg oil
3. 4 large onion sliced
4. 1/2 kg potatoes peeled and cut into halves
5. 1 teaspoon garlic minced
6. 1 teaspoon ginger minced
7. 1 tablespoon royco mchizi mix
8. 1 tablespoon whole pilau mix
9. 2 tomatoes
10. 1 green pepper finey diced
11. 300 g tomato paste
12. Lemons squeezed
13. 250 ml thick plain yoghurt
14. to taste Salt
15. 2 cups pishori rice
16. 4 cups water
17. 1/2 teaspoon yelow food colour
18. to taste Salt

Instructions to make to make Swahili beef biriani #my rice dish contest

1. In a deep frying pan dd in the oil and fry the onions to golden brown using the same oi fry the potatoes to get a good crust from outside then keep aside
2. Cut the fillet steak in cubes and keep aside. in a separate pan, add in some vegetable oil,USE THE SAME OIL FOR TO FRY THE onions fry the ginger and garlic saute for 2min partly crush the whole pilau mix continue to saute and the beef fillet pieces saute for 4min then add in a tbsp of the beef royco mchizi mix stir well to coat to the beef then add inthe tomatoes, green peppers, tomato paste and yoghirt stir and add inthe fried potatoes then sprinkle fried nions on top then let it cook
3. Add the lime juice then bring to boil, cover and let it cook until reduced about 20-25 min on medium heat.
4. Measure 4cups of water and add inthe 2cups of rice and salt cover and cook until the rice is is almost cooked sprinkle inthe the saffron and diluted yellow food colour onthe rice and 2 tbsp of oil used to fry onions cover with a tight lid then put on a low flame so that the rice can steam and became fluffy.

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