Chicken Biryani - Kenyan style
Biryani is a rice dish native to Kenya but is historically said to have originated from Asia, it made its way down to Kenya several hundred years ago. It is a delicious meal made from basmati rice.
Preparation: 30 minutes
Cook Time: 60 minutes
Whole chicken cut into pieces (or beef/lamb)
1 cup of basmati rice
1 onion sliced
2 tomatoes cubed
2 tbls tomato paste
Chilies (as much as you can handle)
1 tbls Garlic (crushed)
1 tbls Ginger (crushed)
1 green pepper sliced
1 1/2 tbls salt (adjust to taste)
1 tbls cumin seeds
1 tbls cardamom seeds
1 tbls turmeric powder
4 cups of water
Heat oil in a pan and add biryani masala, stir for a minute or two, make sure it doesn't burn.
Add half of sliced onion, garlic, and ginger and stir for a couple of minute, then add green pepper and chili pepper and stir.
Add cubed tomatoes and 1 tablespoon of salt and cook for a couple of minutes.
Add tomato paste and mix well.
Pour in 2 cups of hot water and stir well.
Add the chicken pieces and let simmer till water reduces to a thick gravy (about 30 minutes).
In another pot, put in oil and fry cumin and cardamom.
Add 2 cups of water, turmeric powder, 1/2 tablespoon of salt, and 1 cup of rice and stir gently. Cover pan and leave until rice is fluffy.
In Dutch oven, heat tablespoon of oil and add sliced onions and salt and stir.
Add in layers (all of the ingredients from) rice, then all of chicken, and then more rice, stirring gently. Let it simmer on low heat for about 20 minutes.