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Posted On: 1 July 2020 09:30 am
Updated On: 12 November 2020 10:30 am

Qatar Home Cook Series COVID-19 special by Mama Baba Ganoush

Kim Wyatt
Kim Wyatt
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In our new cooking series, we’re featuring Qatar’s talented home cooks with a passion for food. This week, two classic global recipes share the stage – chicken biryani and beef rendang.

From all corners of the world, Qatar’s home cooks are whipping up a diverse range of recipes that you can try too. Since we’re spending more time at home - now is the perfect time to experiment in the kitchen.

Stay tuned for more creative home cooks in Qatar. If you’d like to share your favourite recipe please get in touch!

Name: Diane Grace Lagmay Pingol

Country: Philippines

Occupation: Unit Clerk

Has Covid19 changed the way you cook at home? Definitely! Now that I have more time than ever before. I can search and try healthier recipes and eat less fast foods and processed meats. Also, I have become more aware of safe food handling practices

What is your dish? Chicken biryani - Whole cuts of succulent chicken bursting with flavour from the potent array of spices, herbs and aromatics.

Why did you choose this dish? I have watched many different chicken biryani recipes on youtube because I want to create my own version with an authentic taste. It’s become one of my specialities. I’m a Pinay that can cook Indian cuisine! I find biryani very challenging and interesting because it is an uncommon dish in my home country. I even asked my Indian colleagues for the best brand of basmati rice. Every time I return home, I take all the ingredients so my friends and family can taste the dish as well. Some of my friends now ask for the recipe!

Social media: Facebook only - @Diane Grace Pingol

Recipe- Chicken Biryani


1kg chicken thighs (any desired part will do)

1 packet of Eastern Hyderabadi biryani mix

1/2 kg basmati rice

¼ cup fresh coriander and mint - chopped

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp chilli powder

1 tsp turmeric powder

Salt to taste

2 whole tomatoes - chopped

2 tbsp vegetable oil

1 tbsp ghee

170g pot of plain yoghurt


  1. In a large bowl add all the ingredients. Mix well. Place in the fridge and leave overnight to marinate.
  2. The next day - soak rice for one hour. Drain the water and set aside.
  3. Remove bowl from the fridge and add the ingredients to a large saucepan. Pour in 1 cup of water. Simmer on a low heat and cook to your desired thickness. Make sure chicken is cooked through.
  4. In a separate saucepan add ghee, garam masala and water. Bring to boil and add the rice. Once cooked - drain the water and return ingredients to a saucepan. Cook on low heat for approx. 2-5 mins. Serve with diced cucumbers, carrots and yoghurt.

Full name: Nony Aska Daulika

Country of birth: Indonesia

Occupation: Co-Founder of KitchenAid Addict, food photographer, food blogger and menu developer.

Has Covid19 changed the way you cook at home?

Yes, because during this pandemic term I have more time to do some cooking or baking experiment in my kitchen with the ingredients that I have at home. Usually, when I want to do some test or do a recipes experiment, I will prepare the ingredients thoroughly. But now, as I do groceries shopping once a week or once in 10 days only, I try to be more creative, and it makes learn more about the ingredients and recipes.

What is the name of your dish? Beef Rendang – made usually with beef and slow-cooked in spices and coconut milk until the meat turns dark brown, tender and infused by the rich flavours. Besides beef, you can use chicken, duck, egg, spleen, liver, even camel meat to make a delicious Rendang. Indonesia is the origin of Rendang, specifically the Minangkabau ethnic area in West Sumatra.

Why have you chosen this recipe?

Reason number one - my mother is from West Sumatra and she is 100% Minangkabau, so I have the recipe in my blood. The second reason - rendang has been voted as The World's Most Delicious Food. The third reason - rendang is a type of food that becomes more delicious if you freeze it and reheat again - that is why many people prepare rendang for their food business.

Recipe- Rendang


1 kg boneless beef, cut into cubes

8 tbsp cooking oil

1200 ml coconut milk

4 Indonesian bay leaves

6 lime leaves

1 turmeric leaf

1 stick of lemongrass (gently smash flat and then tie into a knot)

3 cm cinnamon stick

1 star anise

3 cardamom pods

0.5 tsp cumin seeds

0.5 tbsp coriander powder

Salt, pepper and sugar to taste

Spice paste ingredients:

4 cm ginger

4 cm galangal

6 cloves garlic

6 small onion

4-6 chillies


  1. Wash and chop the spice paste ingredients and then blend in a food processor until fine.
  2. Heat the oil in a large pot. Add the spice paste and stir until you can smell the aroma. Add the meat, bay leaves, lime leaves, turmeric, lemongrass, cinnamon stick, star anise, cardamom pods, and cumin seeds. Stir well.
  3. Add coriander powder, salt, pepper and sugar. Mix well.
  4. Add the coconut milk. Mix well. Lower the heat. Gently simmer until the meat is tender and the gravy has reduced. Stir regularly. It will take around 3 to 8 hours to cook – depending on how dry and brown you like your Rendang.

Social media: Instagram: nonyadaulika, Facebook: Nony Aska Daulika

What have you been cooking at home? Let us know in the comments section below!