Kenyan

Kenyan Chicken Biryani

A coastal Kenyan biryani with tender chicken in a spiced tomato-yogurt mchuzi, golden fried potatoes, and fragrant basmati rice steamed together until the colours stain the grains. It is the kind of biryani served with kachumbari or a little extra gravy on the side.

▶Watch it madeCurries With Bumbi · 16:49

Ingredients

• Basmati rice1 cup
• Chicken pieces, bone-in or boneless350g
• Large potato, peeled and cut into wedges1
• Red onions, thinly sliced2 medium
• Plain yogurt or mala1/3 cup
• Tomatoes, grated or blended2 medium
• Tomato paste1 tbsp
• Garlic paste1 tbsp
• Ginger paste1 tbsp
• Swahili biryani masala1 1/2 tbsp
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Turmeric1/2 tsp
• Cinnamon stick1 small
• Cardamom pods3
• Cloves3
• Bay leaf1
• Fresh coriander, chopped2 tbsp
• Fresh mint, chopped1 tbsp
• Lime juice1 tbsp
• Orange or yellow food colour mixed with 1 tbsp water1/8 tsp
• Cooking oil1/3 cup
• Saltto taste
• Wateras needed

Method

1. Wash the basmati rice until the water runs mostly clear, then soak it in cold water for 20 minutes.
2. Season the potato wedges with a pinch of salt and 1/4 tsp turmeric.
3. Heat the oil in a deep pan and fry the potato wedges until golden outside and just tender, then remove and set aside.
4. In the same oil, fry the sliced onions over medium heat until deep golden brown and crisp at the edges, then remove half for garnishing.
5. Add the chicken to the remaining onions and oil, then cook until the pieces are lightly browned.
6. Stir in the garlic paste, ginger paste, biryani masala, cumin, coriander, remaining turmeric, tomato paste, and a little salt, then cook for 2 minutes until fragrant.
7. Add the blended tomatoes and cook until the oil begins to separate from the thick sauce.
8. Lower the heat, stir in the yogurt or mala, then simmer gently for 10 to 15 minutes until the chicken is cooked and the mchuzi is thick.
9. Stir in the fried potatoes, coriander, mint, and lime juice, then taste and adjust the salt.
10. Bring a pot of salted water to a boil with the cinnamon stick, cardamom pods, cloves, and bay leaf.
11. Drain the soaked rice, add it to the boiling water, and cook until the grains are about 70 percent done, then drain well.
12. Spoon the chicken mchuzi and potatoes into a heavy pot, spread the drained rice over the top, and drizzle the food colour mixture in streaks over the rice.
13. Scatter the reserved fried onions on top, cover tightly, and steam on very low heat for 15 to 20 minutes until the rice is fully cooked and fluffy.
14. Rest the biryani off the heat for 5 minutes, then gently lift and serve so each plate gets coloured rice, chicken, potatoes, and thick masala.

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