Chicken biryani

Name: Chicken biryani
Total time: 3600 s
Yield: 3 servings
Cuisine: Kenyan
Ingredients: 1 cup soaked rice; 1 tablespoon blueband; 1/2 kg chicken skinless; 1 medium ginger root; 4 garlic cloves; 2 onions; 2 tomatoes blended; 1 tablespoon tomato paste; 1 tablespoon tumeric powder; 1 tablespoon biryani spice; 1 teaspoon tumeric powder; 100 ml plain yoghurt; 1 bunch corriander; 1 bunch mint leaves; To taste salt; 3 tablespoon cooking oil

Coretta Kai @cook_7700386

Nairobi Kenya

I finally tried chicken biryani after a long time of postponing. It turned out very tasty.

Coretta Kai @cook_7700386

Nairobi Kenya

I finally tried chicken biryani after a long time of postponing. It turned out very tasty.

Saved

Ingredients

1 hour

3 servings

1 cupsoaked rice
1 tablespoonblueband
1/2 kgchicken skinless
1medium ginger root
4garlic cloves
2onions
2tomatoes blended
1 tablespoontomato paste
1 tablespoontumeric powder
1 tablespoonbiryani spice
1 teaspoontumeric powder
100 mlplain yoghurt
1 bunchcorriander
1 bunchmint leaves
To tastesalt
3 tablespooncooking oil

Saved

Steps

1 hour

1

Clean rice and soak it for 20 minutes.
2

In a sufuria add 2 cups of water, blueband and salt to taste. Simmer your rice on low heat. When your rice is just about to cook fully. Dilute a teaspoon of tumeric and pour on your rice and cover to cook fully. Set aside.
3

Add the crushed garlic and grated ginger to the chicken add a little water and put to boil until all water is almost over.
4

Fry your onion to golden brown. Add the tomato paste, blended tomatoes and salt.
5

Add the remaining tumeric, garam masala and biryani. Stir and cook on low heat for 3 minutes.
6

Add your boiled chicken and stir well.
7

Add yoghurt at this point and stir well.
8

Add the chopped mint and corriander and cover to cook for 3 minutes. Stir well and set aside.
9

Voila! Time to enjoy.