Swahili Chicken Biriyani | Kiano Moju

Ingredients

• Chicken Marinade
• • 1 whole chicken, cut into pieces
• • 1 cup plain yogurt
• • 2 tbsp ginger-garlic paste
• • 1 tsp turmeric powder
• • 2 tsp cumin powder
• • 2 tsp coriander powder
• • 1 tsp chili powder
• • Salt to taste
• • Juice of 1 lemon
• Rice
• • 2 cups basmati rice, rinsed and soaked 30 minutes
• • 4 cups water
• • Whole spices (cinnamon, cloves, cardamom, bay leaf)
• • 1 tbsp oil
• • Salt to taste
• Biriyani Sauce
• • 3 large onions, thinly sliced
• • 3 tomatoes, chopped
• • 1 tbsp tomato paste
• • 2 green chilies, slit
• • 1 tbsp garam masala
• • Fresh cilantro and mint leaves, chopped
• • Oil or ghee for frying

Instructions

1. 1. Marinate chicken with yogurt, spices, salt, and lemon juice for at least 2 hours or overnight.
2. 2. Boil rice with salt, oil, and whole spices until 70% cooked. Drain and set aside.
3. 3. In a large pot, heat oil and fry onions until golden. Add tomatoes, tomato paste, green chilies, and spices. Cook into a thick sauce.
4. 4. Add marinated chicken and cook until tender and sauce thickens.
5. 5. Layer chicken and rice in a heavy pot, sprinkling chopped herbs between layers. Drizzle with a bit of ghee.
6. 6. Cover tightly and steam (dum) over low heat for 20–25 minutes.
7. 7. Serve hot with kachumbari or chutney.