Chicken biriani

Name: Chicken biriani
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless chicken breast; 300 mls maziwa mala; 1 large grated onion; 1 grated garlic; 2 small grated tomatoes; to taste Garam masala, pilau masala, curry powder, black pepper; To taste Garlic powder, paprika, turmeric and Cayenne pepper; a few drops of Worcestershire sauce and apple cider vinegar; 1 tbspn cooking oil; 1 large potato

Winnie Margaret @cook_14167455

Nairobi

This recipe doesn't entirely follow the rules of a traditional biriani rojo for instance the deep fried onions and potatoes. It's my own creation and is just as good as the traditional biriani

Winnie Margaret @cook_14167455

Nairobi

This recipe doesn't entirely follow the rules of a traditional biriani rojo for instance the deep fried onions and potatoes. It's my own creation and is just as good as the traditional biriani

Saved

Ingredients

45 mins

2 servings

2boneless chicken breast
300 mlsmaziwa mala
1large grated onion
1grated garlic
2small grated tomatoes
to tasteGaram masala, pilau masala, curry powder, black pepper
To tasteGarlic powder, paprika, turmeric and Cayenne pepper
a fewdrops of Worcestershire sauce and apple cider vinegar
1 tbspncooking oil
1large potato

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Steps

45 mins

1

Marinate the chicken with all the spices about 1/8 tspn of each spice, add the vinegar and Worcestershire sauce and let sit for 12hrs
2

In a cooking pan add 1 tbspn of oil, add the onions and garlic. Sauté for a minute then add tomatoes and stir
3

Add the chicken and let simmer with all the marinade until it's almost dry. Add your mala and quartered potatoes and let simmer for about 20minutes in very low heat.
4

Season with salt and let simmer for another 5minutes or until the potatoes are cooked through. Garnish with freshly chopped chives

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Winnie Margaret @cook_14167455

on September 28, 2020 12:23

Nairobi

Am 23years old studied BSc. Food Nutrition and Dietetics from University of Nairobi.I have been cooking since I was 9years old and my first amateur dish was ugali. But I have grown to be passionate about what I put on the plate because cooking is about passion, love and finesse.Through a lot of exposure I have come to learn a lot of new dishes and cuisines.