Kenyan Short Rib Biryani

From that one time I learned to make Biryani in Kenya with a Taste Tutor twist…

Check out the Instagram tutorial in our highlights!

Yield: 8-10 servings

PREP IT!

For Short Ribs Braising Liquid:

5 cloves Garlic, fresh
3″ piece Ginger, fresh
1 Habanero, fresh
1 Red bell pepper, fresh, small
5 Roma tomatoes, fresh, large
1 Red onion, fresh, large

For Spice Blend:

3 tablespoons Taste Tutor Pilau Masala
5 tablespoons Taste Tutor Seasoning 101

For Short Ribs:

3 tablespoons Vegetable oil
1 pound Short ribs, cleaned
6 ounces Buttermilk

For Caramelized Onions:

1 Red onion, large, sliced thin
Vegetable oil, enough to shallow fry

For Turmeric Potatoes:

1 Potato, large, Yukon Gold or Russet, chopped into large chunks
1 tablespoon Turmeric, ground
2 teaspoons Taste Tutor Seasoning 101
Vegetable oil, enough to shallow fry

For Spiced Rice:

2¾ cup Water
10 Cardamom pods, whole
8 Clove, whole
1 teaspoon Cumin seeds, whole
½ Cinnamon stick, whole (I used the cinnamon I got from Zanzibar)
or substitute the above spices with 1 tablespoon Taste Tutor Pilau Masala
1 tablespoon Taste Tutor Seasoning 101
2 cups Basmati rice, washed

For Topping and Garnish:

1/3 cup Cilantro, fresh, packed, diced
1/3 cup Mint, fresh, packed, diced
1 Lime, fresh, juiced
Extra Cilantro and Mint, for garnish

MAKE IT!

For Short Ribs:

In a blender, puree garlic, ginger, habanero, red bell pepper, tomato, and red onion until smooth. Set aside.
In a large Dutch oven or heavy bottom pot, heat vegetable oil, over high heat. Place short rib pieces flat into the bottom of the pot. Sear each side, about 2 - 3 minutes per side, of the short ribs until all sides are caramelized.
Once seared, add braising liquid, Taste Tutor Pilau Masala, Taste Tutor Seasoning 101, and buttermilk. Cook over medium low heat for 3 hours or until short ribs fall off the bone. Set aside.

Tip: Follow steps 1-3 using an instant pot to speed up the process.

For Caramelized Onions:

In a large skillet, heat vegetable oil over medium heat. Fry onions for 15 – 20 minutes until they are a dark caramel brown color and are slightly crispy. Remove from oil and set aside.

For Turmeric Potatoes:

Ensure potato chunks are dry by dabbing them with a clean paper towel.
Coat potato chunks in turmeric and Taste Tutor Seasoning 101.
In the same large skillet, with vegetable oil heated over medium high heat, fry potatoes 1 – 2 minutes on each side until caramelized. Potatoes will not be cooked through at this stage. Set aside. Reserve turmeric infused frying oil.

For Spiced Rice:

In a separate large pot, bring water, vegetable oil, whole spices or Taste Tutor Pilau Masala, and Taste Tutor Seasoning 101 to a boil.
Add washed rice and parboil for 5 to 7 minutes. Remove from heat. Set aside.

Tip: If using whole spices, wrap whole spices in cheese cloth and tie with butchers’ twine to create a spice sachet. This will help with easy spice removal when needed. Sachet can be left in water during the entire parboil.

For Biryani:

In the pot with the braised short ribs, layer potatoes over the top of the short ribs, then rice, then turmeric oil, then caramelized onions, then cilantro and mint.
Cover the pot with foil tightly and then with the lid.
Cook biryani over medium low heat for 30 – 40 minutes until rice is cooked through, potatoes are soft, and flavors meld together.
Serve hot with fresh cilantro and mint sprinkled on top. Enjoy!

Seared short ribs, pureed vegetables for braising liquid, Taste Tutor Pilau Seasoning Blend, and buttermilk

Spiced water for rice or substitute with Taste Tutor Pilau Seasoning Blend

The Layers

Reheat leftovers: on the stove or in the microwave.

KENYAN SHORT RIB BIRYANI