Description
A fragrant East African biryani made with spiced chicken, aromatic basmati rice, and served with a side of sweet banana for an authentic Swahili experience.
Ingredients
Units
Scale
For the Chicken Masala:
- 1.5 lbs chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tomatoes, blended
- 1/2 cup coconut milk
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped
For the Biryani Rice:
- 2 cups basmati rice, rinsed
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon whole cumin seeds
- 2 cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1/4 teaspoon saffron (optional, soaked in warm water)
For Garnish:
- 1 fried onion, sliced
- 1 banana (traditional side)
- Fresh cilantro, chopped
Instructions
Prepare the Chicken Masala:
- Heat oil in a pan over medium heat and fry onions until golden brown. Remove half for garnish.
- Add garlic and ginger, sauté until fragrant. Stir in cumin, coriander, turmeric, garam masala, paprika, salt, and black pepper.
- Add the blended tomatoes and cook for 5 minutes until the mixture thickens.
- Stir in coconut milk and yogurt, then add chicken. Simmer for 20-25 minutes until the chicken is tender.
- Sprinkle with chopped cilantro and set aside.
Prepare the Biryani Rice:
- Bring water to a boil, add salt, cumin seeds, cardamom, cinnamon, and bay leaf.
- Add rinsed basmati rice and cook until 80% done. Drain excess water.
- Layer the chicken masala at the bottom of a pot, then layer the rice on top. Drizzle saffron water for color.
- Cover and steam for 10-15 minutes on low heat until the rice is fully cooked.
Serve:
- Fluff the rice, top with fried onions, and serve with a whole banana on the side for an authentic Swahili touch.
Notes
- Coconut milk gives this dish a rich and slightly sweet flavor, making it unique to Swahili cuisine.
- Traditionally served with a banana, which complements the spices with a mild sweetness.
- You can use lamb or beef instead of chicken for variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Traditional Dish
- Method: One-Pot, Steaming
- Cuisine: Swahili, East African
