Rojo la Biriyani (biriyani curry)










Beef biriyani curry (With shaan biriyani mix)
Rojo la biriyani (biriyani curry)
Step 1

2 lbs meat
1 tbsp garlic and ginger paste
Salt to taste
Water (enough to boil the meat)

In a pot add all the ingredients and bring to boil.
Cook until the meat is almost tender.
Remove and keep aside.

Step 2

4 medium potatoes (peeled, washed and cut into halves)
3 large onions (diced)
Some yellow food colouring mixed into 1 cup water.

Put the potatoes in the water with food colouring in and leave them in.
Place a frying vessel on a medium high stove.
Add oil in the vessel.
When the oil is hot add the onions and fry until they are crisp and golden brown.
Remove and keep aside.
Next fry the potatoes without the water.
Turn the potatoes so they cook all around.
At this point the potatoes don’t need to be tender, as you will cook them again in the curry.
When the potatoes are crisp, remove and put them aside along with the onions.
Keep the water with the colouring aside for later use.

Step 3
1 packet shaan biriyani mix spices
1 can crushed tomatoes
1 small can tomato paste
5 tbsp oil (you can use the same oil you used for frying onions and potatoes)
2 tbsp ground mixed spices
Salt to taste



Place a pot on a medium high heat stove.
Add the oil to the pot.
When the oil is hot add the tomatoes both crushed and paste.
Cook for a few minutes, then add the spices and continue cooking.
Next add the meat and gently stir.
Turn the heat to low and add the potatoes and the onions.
Taste for salt and spices.
You can also add a few tablespoons of oil to help the curry cook and not stick too much.
Cover and cook on low heat, until everything is cooked.


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