Swahili Chicken Biriyani
Swahili biriyani definitely deserves a place in the culinary hall of fame. Here is the easy version
Ingredients
- 1 whole Chicken Cut into 8 pieces
- 5 whole tomatoes chopped
- 6 onions Sliced Deep fried until golden and crispy
- 1 chilli Chopped
- 3 tbsp tomato paste
- 1-2 tbsp Cumin ground
- 1 tbsp sugar
- 1 tsp cinnamon ground
- 1/4 tsp cloves ground
- 1 tsp cardamom ground
- 1 tsp black pepper
- 1 tsp ginger crushed
- 1 tsp garlic crushed
- 1 1/2 cup water
- 3 potatoes peeled; halved & deep fried
- 3 tbsp Coriander roughly chopped
- 1 chilli chopped
- 1/2 cup Mala or natural yoghurt
Instructions
- In a thick bottomed pan, add 1 tbsp ghee followed by the tomato paste and fry it for 1 min on medium heat.
- Add 1 tbsp cumin, 1/2 tsp ground cinnamon, 1 tsp ground cardamom, 1/2 tsp black pepper and a few cloves (4-5).
- Cook the spices for 2 min then add the chopped tomatoes and cover the pan.
- After 13 min, add the chicken, garlic, ginger, fresh chilly and, salt.
- Cover and cook until chicken soften (about 15min)
- Add 1/2 cup of mala or natural yoghurt cover and reduce the heat.
- Deep fry your sliced onions if you haven't and also fry the potatoes until a skin forms.
- Add the deep friend and onions and potatoes to the biriyani. Cook until the potatoes are soft.
- Serve with rice
Video
Notes
You can use coconut cream as a replacement for the yoghurt