If there’s one recipe in our Qatar Home Cooks series that has taken the crown for most popular, it’s biryani! This week, Shadhiya Jeylabeen, shares her favourite recipe for this classic Indian dish. Our second home cook, Syed Al Imran Quraishy, shares his crowd-pleasing signature dish loved by family and friends- Beef Jaali Kebabs.

Our cooking series features Qatar’s diverse and talented home chefs with a passion for food. If you’d like to be featured in our series please share your food photo on Instagram and tag @ilqlive, @mama_baba_ganoush plus the hashtag #qatarhomecooks

Name: Shadhiya Jeylabeen

• Country: Kuwait
• How long have you lived in Qatar? Two years
• Occupation: Data Entry Clerk
• Social media: Instagram @shadz_jey

1. Has Covid19 changed the way you cook at home? Yes. I check for recipes on everything and try out in a different way which comes out perfectly.

2. What is your dish? Chicken Biryani – a traditional rice dish from India

3. Why have you chosen this dish? This recipe has an amazing flavour and aroma which I love!

Shadiya's Chicken Biryani

Ingredients

• 3 tbsp ghee
• 500g chicken (or mutton) - diced
• 250g onions - chopped
• 250g tomato - chopped
• 1 ½ tbsp ginger garlic paste
• 1 tsp salt
• 2 chicken Maggi cubes
• 4 tbsp ghee
• 2 tbsp oil
• 1 ½ tsp turmeric powder
• 2 tbsp chilli powder
• 1 tbsp curry powder
• 1 cup yoghurt
• 4 cardamom pods
• 3 cinnamon sticks
• Water
• Biryani colouring
• Chicken Biryani Masala (or any type of masala)
• Rosewater – few drops
• Toppings (optional): a handful of cashews, chopped plums, fresh mint and coriander, chopped onion

Method
1. Cook the rice and set aside.
2. In a large bowl add the diced chicken, biryani masala, yoghurt, salt, chilli powder, turmeric powder and curry powder. Mix well.
3. In a frying pan, add the ghee and heat gently. Add the chopped onions, ginger garlic paste and chopped tomatoes. Fry until softened. Add the chicken mixture and bring to a simmer. Add enough water until the sauce has a thickened gravy consistency). Place a lid onto the pan and allow to simmer gently.
4. In another pan, add ghee and fry the toppings – onions, plums, cashews, plums, mint and coriander leaves. Set aside
5. In a large pan add the gravy, rice, chicken, plus the toppings - fried onions, cashews, plums, coriander and mint leaves.
6. In a bowl add the two chicken Maggi cubes and add hot water. Pour a few drops onto the rice mixture in the pan. Add the biryani colouring to lightly coat the rice (see photo). Add a few drops of the rose water. Mix well.
7. Cover with foil and remove from stove. Serve.

Name: Syed Al Imran Quraishy

• Country: Bangladesh
• How long have you lived in Qatar? Eight years
• Occupation: Process Safety Engineer
• Social media: Instagram: @reefat_quraishy, Facebook: @reefa.quraishy

1. Has Covid19 changed the way you cook at home? Cooking has always been my passion. Working from home has given more opportunity to experiment with recipes whether it be traditional Bangladeshi dishes or food from around the world.

2. What is the name of your dish? Jaali Kebab – a very famous dish in Old Dhaka, Bangladesh. It is usually served at Bangladeshi weddings. The word ‘Jaali’ translates to ‘net’. The kebab is made from ground meat mixed with traditional spices and has a texture which resembles a net. The recipe is simple yet needs a special technique to create the Jaal.

3. Why have you chosen this dish? This is my signature item amongst family and friends. There are not many Bangladeshi restaurants in Qatar that prepare Dhakai delicacies. It makes me happy when I see my friends and family enjoying this dish with pure satisfaction. The kebabs are gone in seconds!

Syed's Beef Jaali Kabab

Yield: 10 pieces
Prep time: 30 minutes
Total time: 30 + 15 = 45 minutes

Ingredients

• 300g ground beef (or mutton/lamb)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp garam masala powder
• 1/4 tsp nutmeg powder
• 1-2 tsp black pepper powder
• 1-2 tsp red chilli powder
• 1 tbsp tomato ketchup
• 3 slices bread
• 1/4 cup fried onions
• 2 tbsp green chilli - chopped
• 1/4 cup coriander - chopped
• 2 tbsp mint leaves - chopped
• 2 tbsp fresh lime juice
• Salt to taste
• 2 egg yolks
• 1/2 cup breadcrumbs
• Oil

Method

1. In a large bowl, soak the bread slices in shallow water. Drain the water from the loaf by squeezing gently
2. Add the ground meat to the bread and mix well to prepare a dough. Rest the dough for 5 - 10 minutes
3. Add the garlic paste, ginger paste, garam masala powder, nutmeg powder, red chilli powder, black pepper powder, tomato ketchup. Mix well
4. Add fried onions, chopped green chilli, chopped cilantro, chopped mint leaves and fresh lime juice. Mix well and allow the dough to rest for a further 15 minutes
5. Take a small portion from the dough and prepare flat round shaped kebabs – approx. 10 pieces (see photo). Dust with breadcrumbs
6. In a bowl, add the egg yolks and mix well
7. On medium to high heat, add cooking oil to a frying pan
8. Dip the kebabs in egg yolk and fry for 1-2 minutes each side
9. Use a fork to spread egg yolk onto each kebab and create a netlike pattern/texture
10. On a medium to high heat, fry the kebabs until dark brownish. Remove from heat and add the kebabs to a serving plate.
11. Garnish with coriander/cucumber and serve with pulao (ghee rice) or kacchi biriyani (specialized Bangladeshi lamb shank biriyani)

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

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Kim Wyatt

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