Flavourful Heritage Healthy Cooking Lesson: How the Community Fund Transformed Our Cooking Classes Project
Our cooking classes project has flourished into a vibrant community hub, and it wouldn’t have been possible without the incredible support of the community fund. What started as a simple idea—to make cooking more accessible—has grown into something truly special, bringing people together through food, culture, and shared experiences.
Thanks to the fund’s generous contributions, we’ve been able to:
✅ Source fresh, high-quality ingredients, ensuring that every dish we create is both nourishing and delicious.
✅ Offer free cooking classes, making them accessible to everyone, regardless of background or experience.
✅ Foster a sense of community, where people connect, share stories, and create lasting memories over shared meals.
The impact has been nothing short of inspiring. Participants have told us how these classes have transformed their lives—whether it’s newfound confidence in the kitchen, the joy of making home-cooked meals for loved ones, or simply forming friendships with like-minded food lovers.
Inspired by this success, we’re excited to expand our offerings! Soon, we’ll be introducing specialised sessions focused on sustainable cooking, celebrating local produce, and interactive lessons for children and teens—ensuring that the next generation grows up with a love for wholesome, home-cooked food.
The community fund hasn’t just supported a project—it has nourished both bodies and hearts. We’re incredibly grateful and look forward to continuing our mission of bringing people together through the joy of cooking.
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Meet Amina
Today, we’re celebrating Chef Amina, a culinary expert whose passion for Yemeni and Somali cuisine brings the flavours of the Horn of Africa to life. Inspired by her rich cultural heritage, Amina has perfected the art of creating dishes that are both traditional and innovative.
Inspiration
Chef Amina’s cooking reflects the soul of Yemeni and Somali cuisine, drawing on centuries of tradition. Her recipes celebrate the distinctive use of spices and aromatics that define the region’s flavours, transforming everyday ingredients into unforgettable meals. From the richly spiced Yemeni-Somali Kapsa to the refreshing Mango Mojitos, Amina’s dishes are a tribute to the bold and comforting culinary traditions of her homeland.
A Journey Through Flavour: Yemen
Yemeni and Somali cuisine is a reflection of the region’s history and social customs. The vibrant spices, sourced from bustling markets that have been trading hubs for centuries, form the backbone of these dishes. Staples like cumin, coriander, turmeric, and cinnamon create signature flavour profiles, while fenugreek holds a special place as a culinary symbol of Yemen.
Food plays a central role in the culture, with shared meals often strengthening social bonds and showcasing hospitality. Generous servings of flavourful dishes, like Kapsa, are served to guests as a warm welcome, embodying the essence of Yemeni and Somali hospitality. These meals are a celebration of community, tradition, and the joy of sharing food with loved ones.
“Yemeni-Somali Kapsa & Mango
Mojitos”
Recipe
Yemeni-Somali Kapsa
Ingredients:
1.2 kg lamb shoulder, cubed
3 cups basmati rice, washed and soaked
2 large onions, finely chopped
4 cloves garlic, minced
2 tbsp fresh ginger, grated
2 tbsp tomato paste
2 tomatoes, diced
4 tbsp vegetable oil
4 cups chicken or lamb broth
2 cinnamon sticks
4 cardamom pods
4 cloves
2 bay leaves
2 dried black limes
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
Salt to taste
1/4 cup raisins
1/4 cup toasted slivered almonds
Instructions:
- Heat oil in a large pot and sauté the onions until golden brown.
- Add garlic and ginger, cooking for 2 minutes, then brown the lamb cubes.
- Stir in tomato paste, diced tomatoes, and spices, cooking for 5 minutes.
- Add broth, dried limes, and bay leaves, bringing the mixture to a boil.
- Reduce heat and simmer for about an hour until
the meat is tender. - Remove the meat and set it aside. Strain the broth, reserving 3 cups for the rice.
- Add the strained broth and soaked rice to the pot, bringing it to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Flu the cooked rice with a fork, letting it rest for 10 minutes.
- Fry the raisins and almonds in a separate pan until golden.
- Serve the rice topped with the cooked lamb, garnished with raisins and almonds.
Mango Mojitos
Ingredients:
1 cup fresh mango chunks
40 mint leaves, plus extra for garnish
4 limes, cut into wedges
8 oz white rum
4 oz simple syrup
Club soda
Ice cubes
Instructions:
- In a pitcher, muddle mango chunks, mint leaves, and lime wedges to release their flavours.
- Add rum and simple syrup, stirring to combine.
- Fill glasses with ice and evenly pour the mango mixture into them.
- Top with club soda and gently stir.
- Garnish with mint leaves and lime wedges, then serve immediatel
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Meet Adi
Today, we’re introducing Adi, a culinary enthusiast who brings the vibrant and tropical flavours of Fiji to life. With roots deeply intertwined in Fijian traditions, Adi has honed her skills to celebrate the unique tastes of the islands. Her cooking is a testament to her love for Fijian cuisine and its ability to bring people together.
Inspiration
Adi’s signature dish, Ika Vakalolo, showcases the heart of Fijian cooking. This seafood stew highlights the abundance of Fiji’s natural resources, from its fresh seafood to its creamy coconuts. The dish celebrates the simplicity and resourcefulness of traditional Fijian cooking techniques, combining rich flavours with fresh, local ingredients.
A Journey Through Flavour: Fiji
Ika Vakalolo is more than a meal—it’s a cultural experience that reflects the essence of Fijian hospitality and communal life. Often prepared for guests and featured at communal gatherings, this dish symbolises the importance of shared meals in strengthening social bonds. Passed down through generations, Ika Vakalolo preserves traditional cooking methods and ingredients, serving as a flavourful link to Fiji’s Polynesian and Melanesian heritage.
“Ika Vakalolo”
Recipe
Ingredients:
1 lb mixed seafood (fish, shrimp, calamari)
1 large onion, sliced
3 cloves garlic, minced
1 red chilli, sliced (optional)
2 cups coconut milk
2 tomatoes, chopped
1 tbsp vegetable oil
Salt to taste
1/4 cup fresh basil leaves, chopped
Instructions:
- Heat oil in a large pan over medium heat. Sauté onions and garlic until fragrant.
- Add chopped tomatoes and chilli (if using), cooking for 3-5 minutes until softened.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the mixed seafood, cooking for 5-7 minutes or until just cooked through.
- Season with salt to taste.
- Stir in fresh basil leaves just before serving.
Chef’s Tip
Serve Ika Vakalolo hot with steamed rice or cassava for an authentic Fijian experience. For added depth
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Meet Chef Fiona
Today, we’re highlighting Chef Fiona, a culinary enthusiast whose love for Ethiopian cuisine stems from her childhood spent in her grandmother’s kitchen. Fiona is passionate about preserving traditional recipes while adding her own creative twist, bringing the bold and vibrant flavours of Ethiopia to the world.
Inspiration
Chef Fiona’s dishes pay homage to Ethiopian culture and culinary traditions. From the rich and spicy Lamb Tibs to the earthy sweetness of Beetroot (Key Sir), and the iconic Injera, each dish showcases the depth of flavour and history that defines Ethiopian cuisine. Her cooking celebrates the communal spirit of sharing meals, a cornerstone of Ethiopian hospitality.
A Journey Through Flavour: Ethiopia
Ethiopian cuisine is deeply woven into the fabric of the country’s culture. Injera, a fermented flatbread, holds a special place as both a staple food and a cultural icon. It is central to religious and cultural celebrations such as Ethiopian New Year and Epiphany. The process of making injera is often a communal activity, bringing families together to share in the joy of preparing and eating meals. Dishes like Lamb Tibs and Beetroot are staples at gatherings, reflecting Ethiopia’s tradition of welcoming guests with generous, flavourful food.
“Traditional Lamb Tibs and Injera ”
Ethiopian Lamb Tibs
Ingredients:
• 1.2 lbs cubed lamb
• 2 red onions, chopped
• 3 cloves garlic, crushed
• 1 inch fresh ginger, peeled and grated
• 2 tsp berbere spice
• 1/8 cup peanut oil
• 1 cup beef stock
• Salt and pepper to taste
• Yogurt for serving
Instructions:
1. Heat peanut oil in a large skillet over medium-high heat.
2. Add chopped onions and cook until golden, about 10-15 minutes.
3. Add grated ginger and crushed garlic, cook for 2-3 more minutes.
4. Stir in berbere spice.
5. Add cubed lamb and brown it on all sides.
6. Pour in beef stock, reduce heat, and simmer partially covered for about 35 minutes or until lamb is tender.
7. Season with salt and pepper to taste.
8. Serve hot with a dollop of yogurt.
Ethiopian Beetroot (Key Sir)
Ingredients:
• 4 medium beets, peeled and cut into batons
• 2 medium carrots, peeled and cut into batons
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable oil
• Salt to taste
• 1/2 jalapeno pepper, sliced (optional)
Instructions:
1. Heat vegetable oil in a saucepan over medium heat.
2. Add chopped onion and cook for 5 minutes until softened.
3. Add minced garlic and cook for 2 more minutes.4. Add beetroot and cook for 10 minutes, stirring occasionally. Add a splash of water if needed to prevent burning.
5. Add carrots and cook for another 10 minutes until all vegetables are tender.
6. Season with salt to taste.
7. Garnish with sliced jalapeno if desired.
Injera (Quick Version)
Ingredients:
• 1 cup teff flour
• 1 cup all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp salt
• 2 cups warm water
• 1/4 cup very hot water
Instructions:
1. In a large bowl, mix yeast with a little warm water.
2. Add both flours and salt, then gradually add remaining warm water, stirring to form a smooth batter.
3. Cover and let stand for 1 hour.
4. After an hour, stir the batter and add the hot water, mixing to achieve a thick crepe batter consistency.
5. Let stand for 20 minutes.
6. Heat a non-stick skillet over medium heat.
7. Pour about 1/4 cup of batter onto the skillet, swirling to spread it thinly.
8. Cook until bubbles form on the surface and edges start to curl, about 1-2 minutes.
9. Remove from heat (traditionally, injera is only cooked on one side).
10. Repeat with remaining batter.
Serve the lamb tibs and beetroot on top of the injera, allowing diners to tear off pieces of injera to scoop up the dishes.
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Meet Chef Sabira
Today, we’re highlighting Chef Sabira, a culinary artist whose love for Jamaican cuisine is deeply rooted in tradition and culture. With a passion for natural, wholesome ingredients and bold Caribbean flavours, Sabira brings the essence of Jamaica to life through her cooking.
Inspiration
Chef Sabira’s dishes celebrate the heart of Jamaican Ital cooking—a philosophy that embraces plant-based, unprocessed ingredients that nourish both the body and spirit. Ital Gungo Peas Stew, a hearty and flavourful dish, reflects the Rastafarian commitment to natural eating. Paired with a refreshing Sorrel Drink and the sweet delight of Drop Buns, these dishes showcase the balance of savoury, spiced, and naturally sweet elements that define Jamaican cuisine.
A Journey Through Flavour:Jamaica
Jamaican cuisine is a beautiful blend of African, Indigenous, and colonial influences, reflecting the island’s rich history. Ital cuisine, developed by the Rastafarian movement, is rooted in a deep respect for nature, emphasising fresh, plant-based ingredients free from artificial additives. Gungo peas (also known as pigeon peas) are a staple in Jamaican households, often prepared in stews or served with rice. Sorrel, made from hibiscus flowers, is a cherished festive drink enjoyed during Christmas and special occasions. Drop Buns, quick and easy coconut-spiced treats, bring a comforting sweetness to any meal, making them a favourite in Jamaican homes.
“Ital Gungo Peas Stew”
Ingredients:
- 2 cups dried gungo peas (pigeon peas), soaked overnight
- 1 cup coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium potato, cubed
- 1 scotch bonnet pepper, whole
- 2 sprigs fresh thyme
- 1 tsp allspice berries
- Salt to taste
- Water
Instructions:
- Drain and rinse the soaked gungo peas. Place in a large pot with enough water to cover.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until peas are tender.
- Add coconut milk, onion, garlic, carrot, potato, scotch bonnet pepper, thyme, and allspice berries.
- Simmer for another 20-30 minutes until vegetables are tender and stew has thickened.
- Season with salt to taste. Remove scotch bonnet pepper before serving.
Sorrel Drink
Ingredients:
- 4 oz dried sorrel (hibiscus)
- 3 oz fresh ginger, grated
- 1 tbsp pimento seeds (allspice berries)
- 10 cups water
- Brown sugar to taste
Instructions:
- In a large pot, bring water to a boil.
- Add sorrel, grated ginger, and pimento seeds to the boiling water.
- Remove from heat, cover, and let steep overnight in the refrigerator.
- Strain the mixture, discarding the solids.
- Sweeten with brown sugar to taste.
- Serve chilled over ice.
Drop Buns
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tsps baking powder
- 1/4 cup white or brown sugar
- 1/2 cup + 2 tbsps dried unsweetened coconut
- 5 tbsps salted butter, diced
- 1/2 cup milk
- 2 tsps vanilla
- 2 oz raisins
Instructions:
- Preheat oven to 390°F (200°C). Line a baking tray with parchment paper.
- In a large bowl, sift flour and baking powder.
- Add butter and work into the flour until it resembles pea-sized pieces.
- Stir in sugar and 1/2 cup coconut.
- Mix vanilla with milk. Add to the flour mixture in two portions, incorporating raisins with the first addition.
- Mix until a stiff dough forms, being careful not to overmix.
- Drop spoonfuls of dough onto the prepared baking tray.
- Sprinkle tops with remaining coconut and some brown sugar.
- Bake for 12 minutes until golden brown.
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Meet Rose
Today, we spotlight Chef Rose, lead coordinator at OCC whose passion for Nigerian cuisine brings bold, authentic flavours to life. With deep roots in the rich culinary traditions of Yorubaland, Rose combines her cultural heritage with years of expertise to create dishes that are both traditional and innovative.
Inspiration
Rose draws inspiration from the vibrant flavours and communal spirit of Nigerian cooking. Each dish she creates reflects the essence of Nigeria’s cultural identity, celebrating the importance of family, community, and locally sourced ingredients. From the hearty richness of Efo Riro to the creamy texture of Yam Mash and the sweet, golden perfection of Fried Plantain, Rose’s cooking embodies the spirit of her heritage.
A Journey Through Flavour: Nigeria
Nigerian cuisine is more than just food—it’s a reflection of history and culture. Dishes like Efo Riro, a Yoruba spinach stew, are integral to traditional celebrations, symbolising hospitality and a sense of community. Efo Riro highlights the Yoruba principle of “orisirisi,” which celebrates variety and balance in meals. Yam Mash, with its creamy texture, connects modern kitchens to the agricultural practices of Nigeria’s past, while Fried Plantain serves as a beloved staple, enjoyed across all occasions.
The preparation of these dishes is more than a process—it’s a cultural ritual passed down through generations. From selecting the freshest vegetables for Efo Riro to perfectly seasoning the yam, each step tells a story of resilience, creativity, and connection to the land. These meals, often shared during weddings, festivals, and family gatherings, strengthen social bonds and preserve culinary traditions.
“Yam Mash, Efo Riro & Plantain”
Recipe
Nigerian Yam Mash
Ingredients:
1lb yam, peeled and cubed
1/4 cup coconut milk
2 tbsp butter
Salt to taste
Instructions:
- Boil the yam cubes in salted water until tender (15-20 minutes).
- Drain, then mash with the coconut milk, butter, and salt until smooth.
Efo Riro (Spinach Stew)
Ingredients:
8 cups chopped spinach
1/4 cup palm oil
1 onion, chopped
3 red bell peppers, blended
2 scotch bonnet peppers, blended
2 tbsp locust beans (iru)
1/2lb assorted meats (beef, tripe, smoked fish)
2 tbsp ground crayfish
Salt and stock cubes to taste
Instructions:
- Heat palm oil and fry the onions for a few minutes.
- Add the locust beans, followed by the blended peppers, and allow to simmer.
- Stir in the meats, crayfish, and seasoning.
- Add the spinach and cook until wilted.
Fried Plantain
Ingredients:
2 ripe plantains
1/4 cup vegetable oil
Pinch of salt lbs
Instructions:
- Peel and slice the plantains diagonally.
- Fry in vegetable oil until golden, drain, and sprinkle with salt
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Meet Ranie
Today, we’re spotlighting Ranie, a culinary artist whose passion for Trinidadian cuisine brings vibrant, authentic flavours to life. Inspired by the rich multicultural heritage of Trinidad, Ranie has mastered the art of creating dishes that blend tradition with innovation, celebrating the island’s diverse culinary influences.
Inspiration
Ranie’s cooking is deeply rooted in Trinidad’s rich history, which reflects the harmonious coexistence of African, Indian, European, Chinese, and Indigenous traditions. Her dishes, like Trinidadian Curry Chicken with Potatoes and Coconut Rice, embody this fusion, showcasing bold flavours and comforting textures. The Tropical Garden Salad adds a fresh, vibrant twist, celebrating the abundance of tropical fruits that the island is known for.
A Journey Through Flavour: Trinidad
Trinidadian cuisine is more than just food—it’s a reflection of the country’s history, resilience, and cultural identity. Traditional dishes like curry chicken are staples at festivals and celebrations, preserving heritage and reinforcing a sense of community. The fusion of cooking techniques and ingredients from various cultures highlights Trinidad’s diverse culinary tapestry. Shared meals play a central role in social life, fostering bonds and encouraging cultural exchange. Chef Ranie’s dishes are a testament to this legacy, connecting past and present through the joy of food.
“Curry Chicken, Coconut Rice & Tropical Garden Salad ”
Recipe
Trinidadian Curry Chicken with Potatoes
Ingredients:
4 lbs chicken, cut into 2-inch pieces
2 lbs potatoes, peeled and cubed
6 tbsp Trinidad curry powder
1 tsp duck and goat curry powder
1 tsp cumin
1 tsp turmeric
1/2 cup green seasoning
1 onion, sliced
4 cloves garlic, minced
1 scotch bonnet pepper, sliced
4 tbsp vegetable oil
Salt and black pepper to taste
Instructions
- Clean the chicken with lime juice, rinse, and pat dry.
- Marinate the chicken with 1/4 cup green seasoning, salt, and pepper for 2-4 hours.
- Mix curry powders, cumin, and turmeric with water to form a paste.
- Heat oil in a pot, sauté onion, garlic, and scotch bonnet until fragrant.
- Add the curry paste and cook for 3-5 minutes until the oil separates.
- Stir in the marinated chicken and remaining green seasoning.
- Cook for 10 minutes on medium heat.
- Add potatoes and enough water to barely cover. Simmer for 30-40 minutes until tender.
Adjust seasoning and serve hot.
Coconut Rice
Ingredients:
2 cups long-grain rice
1 can (14 oz) coconut milk
1 1/4 cups water
1 tsp salt
1 tbsp coconut oil
2 sprigs thyme
1 scallion, chopped
Instructions
1. Rinse rice until the water runs clear.
2. Combine all ingredients in a pot and bring to a boil.
3. Reduce heat, cover, and simmer for 18-20 minutes.
4. Let stand for 5 minutes, then flu with a fork before serving.
Tropical Garden Salad
Ingredients:
4 cups mixed salad greens
1 mango, diced
1 cup pineapple chunks
1/2 cup pomegranate seeds
1/4 cup toasted coconut flakes
1/4 cup cilantro, chopped
Dressing:
2 tbsp lime juice
2 tbsp honey
1 tbsp olive oil
Salt to taste
Instructions:
- Combine the salad greens, mango, pineapple, pomegranate seeds, and cilantro in a large bowl.
- Whisk together lime juice, honey, olive oil, and salt for the dressing.
- Toss the salad with the dressing just before serving.
- Garnish with toasted coconut flakes for added texture and flavour.
Chef’s Tip
For a richer flavour, consider marinating the chicken overnight. Pair the meal with a glass of refreshing sorrel or homemade
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Meet Lucinda
Inspiration
Lucinda’s cooking is inspired by the warmth and simplicity of traditional Portuguese kitchens. Influenced by the centuries- old fusion of ingredients introduced during the Age of Discovery, she creates dishes that celebrate Portugal’s rich history of exploration and cultural exchange. Whether it’s the comforting Portuguese Tuna Pasta Bake or the smoky richness of Grilled Chicken, her meals reflect the bold flavours and traditions that define Portuguese cuisine.
Journey Through Flavour: Portugal
Portuguese cuisine is deeply rooted in the country’s history and social customs. During the 15th and 16th centuries, the Age of Discovery brought spices and ingredients from Asia, Africa, and the Americas, transforming traditional recipes. Staples like black pepper, cinnamon, saron, and piri-piri peppers became hallmarks of Portuguese cooking, adding layers of depth and complexity to its flavourful dishes.
Food also plays a vital role in Portuguese culture, with shared meals fostering a sense of community and hospitality. Dishes like cataplana and arroz de pato are central to gatherings, reinforcing the tradition of breaking bread together as a cornerstone of Portuguese life. Chef Lucinda’s dishes embody this spirit of togetherness, bringing families and friends closer
through bold and comforting flavours.
“Tuna Pasta Bale and Grilled Chicken”
Recipe
Bringing a taste of Portugal into your kitchen has never been easier. Here’s the step-by-step guide to preparing Lucinda’s Tuna Pasta Bake and Grilled Chicken. Portuguese Tuna Pasta Bake
Ingredients:
350g penne pasta
300g canned tuna in olive oil, drained
1 onion, finely chopped
3 garlic cloves, minced
200g cherry tomatoes, halved
200ml whipping cream
200ml béchamel sauce
50g grated Parmesan cheese
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
50g breadcrumbs
Instructions:
Preheat the oven to 180°C (350°F).
Cook the pasta in salted water until al dente, then drain and set aside.
Heat olive oil in a large pan and sauté the onion and garlic until softened.
Add cherry tomatoes and cook until they begin to break down.
Flake the tuna and gently stir it into the pan.
In a separate bowl, mix the cream, béchamel sauce, oregano, salt, and pepper.
Combine the pasta and tuna mixture in a baking dish, pour the cream sauce over it, and mix gently.
Top with Parmesan and breadcrumbs, then bake for 25-30 minutes until golden and bubbling.
Portuguese Grilled Chicken
Ingredients:
4 boneless, skinless chicken breasts
4 tbsp olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
1/2 tsp chilli flakes (optional)
Salt and pepper to taste
Instructions:
- In a bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, chilli flakes, salt, and pepper.
- Place the chicken in a zip-top bag, pound to an even thickness, and pour the marinade over it.
- Refrigerate for at least 30 minutes.
- Preheat a grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade and grill for 5-8 minutes on each side, or until fully cooked.
- Allow the chicken to rest for a few minutes before serving, and garnish with fresh parsley and lemon wedges if desired.
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Meet Amina B
Today, we’re spotlighting Amina, a passionate advocate for Bangladeshi cuisine whose love for traditional cooking is rooted in family traditions and cultural pride. Her recipes capture the essence of Bangladeshi heritage, showcasing flavours and techniques that have been passed down through generations.
Inspiration
Amina’s signature dish, Kacchi Biryani, exemplifies the art of Bangladeshi cooking. Introduced during the Mughal era, this dish marries Mughal and Bengali culinary traditions to create a meal that is both flavourful and culturally significant. With its layers of fragrant basmati rice, tender mutton, and aromatic spices, Kacchi Biryani celebrates the spirit of togetherness and the joy of shared meals.
“A journey through flavour: Bangladesh”
Kacchi Biryani is more than just a dish—it’s a symbol of hospitality and celebration in Bangladeshi culture. Often served at weddings and special occasions, its preparation brings families together, strengthening bonds through communal effort. Regional variations like Chittagong’s Akhni Biryani and Sylhet’s Basmati Kacchi Biryani reflect the diversity of Bangladeshi cuisine, showcasing local ingredients and culinary influences. Once reserved for royalty, biryani is now enjoyed by people across all social classes, making it a unifying culinary tradition.
“Kacchi Biryani & Kachumber Salad”
Recipe
Bangladeshi Kacchi Biryani
Ingredients:
- 1 kg mutton, cut into pieces
- 500g basmati rice
- 250g yogurt
- 2 large onions, sliced and fried until golden
- 4 medium potatoes, halved
- 1/4 cup vegetable oil
- 1/4 cup ghee
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1/2 tsp nutmeg powder
- 1/2 tsp mace powder
- 4 green cardamoms
- 4 cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 cup milk
- 1/4 tsp saffron strands
- Salt to taste
Instructions:
- Marinate the mutton with yogurt, half of the fried onions, ginger-garlic paste, and all spices (except whole spices). Refrigerate for 4-6 hours.
- Soak the rice for 30 minutes, then parboil with whole spices (cardamom, cloves, cinnamon, bay leaves) until 70% cooked. Drain and set aside.
- In a large pot, layer the marinated mutton at the bottom and add the potatoes.
- Spread the parboiled rice over the meat layer.
- Mix saffron in warm milk and drizzle over the rice.
- Sprinkle the remaining fried onions and ghee on top.
- Seal the pot with dough or foil and cover with a tight lid.
- Cook on low heat for 1 hour or until the meat is tender and the rice is fully cooked.
- Let it rest for 10 minutes before serving.
Kachumber Salad
Ingredients:
- 1 cucumber, finely chopped
- 2 tomatoes, finely chopped
- 1 red onion, finely sliced
- 1/4 cup chopped cilantro
- 1 green chilli, finely chopped (optional)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Mix all the chopped vegetables in a bowl.
- Add lemon juice, salt, and pepper, then toss well.
- Chill for 15-30 minutes before serving alongside the biryani.
Chef’s Tip
For an extra burst of flavour, consider adding a few drops of rose water to the biryani before cooking. Pair it with the fresh Kachumber Salad to balance the rich spices with a refreshing crunch.