This dish is common among the Swahili community in Kenya. The cuisine is also meat based and special emphasis is given to finding the right kinds of rice, spices, meat and herbs. It is simply steamed rice eaten with biryani stew. It is particularly made using the fragrant species of rice. This colourful dish can be served for lunch, dinner or during wedding occasions.
5 3/4 cups (1 kg) raw white rice
8 2/3 (1874 g) water
1g food colour powder, egg yellow
2 tsp. (10 g) salt, iodized
7 tbsp. (85 g) cooking oil.
The procedure to be followed include;
Take out 2 tablespoons of water and put the rest of
the water into a cooking pot, add salt and bring to a
• Wash the rice and add into the boiling water. Cover
to cook for 10 minutes.
• Meanwhile mix the food colour in the 2 tablespoons
• Add oil and cook for another 2 minutes.
• Add the food colour and simmer for 13 minutes
• Remove from heat.
• Serve with biryani stew.
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