Swahili chicken biryani

Name: Swahili chicken biryani
Yield: 2-3 servings
Cuisine: Kenyan
Ingredients: Whole chicken; 270 g basmati rice; Whole spices:2 green cardamom’s,1 black cardamom,small cinnamon stick,2 cloves and 1 bay leaf; 1/4 oil/ghee; 4-5 large onions; 2 medium tomatoes (can use 1 heaped tbsp of tomato paste instead); for marination; 1/2 salt; 1/4 tsp turmeric; 2 tsp kashmiri chilli powder; 1 tbsp if crushed coriander seeds; 2 tbsp Shan Bombay biryani masala; 1-2 finely chopped green chillies; 1 tbsp grated ginger and garlic; Handful chopped mint & coriander leaves; 3 tbsp thick yogurt; leaves FOR FINISHING: saffron,rose water,extra biryani masala,coriander and mint

Felicia Wambui @justbywambui

Swahili chicken biryani

Felicia Wambui @justbywambui

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Ingredients

2-3 servings

Whole chicken
270 gbasmati rice
Whole spices:2 green cardamom’s,1 black cardamom,small cinnamon stick,2 cloves and 1 bay leaf
1/4oil/ghee
4-5large onions
2medium tomatoes (can use 1 heaped tbsp of tomato paste instead)
for marination
1/2salt
1/4 tspturmeric
2 tspkashmiri chilli powder
1 tbspif crushed coriander seeds
2 tbspShan Bombay biryani masala
1-2finely chopped green chillies
1 tbspgrated ginger and garlic
Handfulchopped mint & coriander leaves
3 tbspthick yogurt
leavesFOR FINISHING: saffron,rose water,extra biryani masala,coriander and mint

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Steps

1

Marinate the chicken with the ingredients listed above and rest for 30mins(up to overnight);wash and soak basmati rice for 30 mins,bloom saffron strands over the ice water(helps it to gently release its flavor)
2

Heat oil+ghee and add onions. Fry until golden brown(this will take about 10 mins)set aside some of it for garnish.
3

Add marinated chicken & fry for 5 mins. You can add a splash of water if the masala is sticking.
4

De-seed and blend tomatoes add it to the masala. Cover and cook for 10 mins(taste and adjust the salt)
5

Boil 4cups of water along with 1tbsp salt &while spices in another pot. Add soaked rice into it and boil for 5-6 mins. Drain & set aside
6

Once masala is cooked through layer the rice over it(optional) drizzle saffron and rose water,remaining fried onions and extra biryani masala on top
7

Cover and seal the pot with a tight lid & lower the flame down. Let it stay in low flames for 15-20 mins.
8

Switch flame off & let it rest for another 10mins then open and garnish with fresh coriander and mint.