🍚 Rice
Chicken Biryani
A delicious and cherished Kenyan recipe with a rich history, passed down through generations. Layers of aromatic rice and spiced chicken cooked using the traditional dham method.
Ingredients
- 1 kg chicken, cut into pieces
- 600g of rice
- 1,280g of water
- 6 medium-sized onions, finely sliced
- 6 tomatoes, finely chopped
- 1/4 cup plain yogurt
- 2 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsps garam masala
- 2 tbsps cumin seeds
- Salt to taste
- 4 tbsp cooking oil
- 1 bunch of coriander leaves, washed
- 1 bunch of mint leaves, taken off the stalks and washed
- 2-3 green chilies
Method
- 1
Put the tomatoes and onions in a pot with enough water to cover them, and salt. Cook on low heat until tender.
- 2
While the tomatoes and onions are cooking, blend together the mint, coriander leaves, yogurt, ginger, garlic, cumin seeds, and green chilies in a blender until smooth.
- 3
Add the blended mixture to the pot with the tomatoes and onions. Add the red chili powder, turmeric powder, ground coriander, and garam masala. Cook and stir until all ingredients are well mixed.
- 4
Add the chicken pieces and stir. If necessary, add a bit of water. Cook on low heat for 20 minutes.
- 5
In a separate pot, cook the basmati rice according to package instructions, then drain.
- 6
In the pot used to cook the rice, layer the ingredients: start with a layer of rice, then add a layer of the chicken mixture. Continue layering, ending with a layer of rice on top.
- 7
Put on dham, 10 minutes on each side. Serve hot.