Bibi (my grandmother) was known in Portsmouth and Zanzibar for her Biriyani. Every Eid of Zanzibari gathering back in the day, she would be assigned to Biriyani duty. The countless hours she spends frying onions in the kitchen is always worth it the moment you take that first bite. We have always made this with mutton or lamb but you can also use chicken or vegetables too! Super easy to make vegan as well.
Cooking notes:
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Recipe makes enough for 6 people
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Lamb or chicken is fine to use, cooking time will be shorter. Lamb and Mutton yield the best flavour.
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Some meat on the bone is needed for the stock.
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No, you can’t use pre-made stock.
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Coconut yoghurt is fine to use for a dairy alternative, but try to get one that is not strong in flavour.
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Best results with my homemade baharat.