How to Cook Biriani

How to Cook Biriani

Biryani just like Pilau is a rice-based dish known for its unique aroma and flavor. It is basically cooked with spiced chicken, mutton, beef, fish, eggs or vegetable. This exotic dish is among the specialties along the Kenyan Coast.

Below is a chicken Biryani recipe, enjoy!

Ingredients for Chicken Biryani Sauce

• 8-10 skinless chicken breasts or thighs, cut into large pieces
• 5 potatoes, peeled, washed and quartered
• 2 hard boiled eggs
• ½ cup of vegetable oil
• Juice of 1 lime
• 180 ml natural yogurt
• 2 tablespoons grated raw papaya (optional)
• 4 medium onions, diced
• 4 fresh tomatoes, sliced or blended
• 1 Can tomato sauce
• 1 small can tomato paste
• 4 tablespoons of biryani mixed ground spices
• 1 tablespoon fresh ginger paste
• 1 tablespoon fresh garlic paste
• 1 tablespoon chili powder
• 1 tablespoon turmeric powder
• Salt to taste and fresh ground pepper
• 1 cup of chicken broth or hot water

Instructions

In a mixing bowl, add yogurt, half of the lime juice and grated papaya, half ginger paste, garlic paste, chili powder, turmeric powder, salt and pepper. Add chicken and marinate for 2 hours or overnight
In a preheated oven, roast the marinated chicken for 45 minutes. Set aside once it is done
In the meantime, heat oil in a wok or frying pan, deep fry potatoes till soft and crispy then set aside
In the same wok or pan, fry onions till soft and golden brown, set aside as well
On a medium heat, preheat a larger sauce pan, add some vegetable oil in it, pour sliced/blended fresh tomatoes and fry  till very soft. Add Can tomatoes and tomato paste. Cook for 10 minutes while stirring occasionally. Little oil may be added to prevent the sauce from sticking on the pan
Add biryani mixed ground spices and the remaining spices, stir well to blend in spices with the tomato sauce
Add chicken, potatoes, fried onions and hot water or chicken broth. Cover and cook on low heat for about 15 minutes

Ingredients for the rice

• 1Kg Basmati rice
• 4 cups of hot water
• 2 tablespoons of vegetable oil
• A pinch of saffron or food color
• 2-3 bay leaves
• Salt to taste

Instructions

Wash rice then soak for 30 minutes
Soak a pinch of saffron or food color in some water and set aside
Bring a big pot of water to boil, add salt, 2 tablespoons of oil and 2-3 bay leaves
Drain the soaked rice and add it into the boiling water. Partially cook rice until it is about 80% cooked. Strain any remaining water and set aside
In a large baking dish or aluminum foil, spread some oil and layer half of the rice. Sprinkle some saffron or food color and some oil on top
Repeat this process with the remaining rice not forgetting to sprinkle the remaining saffron or food color and oil on the top
Cover and steam cook the rice on low heat or put it in a preheated oven on 180°c for 10 minutes.
Serve hot with the Biryani sauce on top

Alternatively, rice and the biryani sauce can be cooked together on layers by first placing rice on a large baking dish, followed by saffron or food color, some oil and the biryani sauce. Repeat the layering till done and steam cook for 15 minutes. This process infuses the tasty biryani spices into the rise as it steams.

Enjoy ;-