Serves 6-8
Ingredients
Chicken & Marinade:
2½ – 3 pounds boneless, skinless chicken thighs, cut into pieces
1 cup plain full-fat yogurt
1 ½ tablespoons ginger-garlic paste
Juice of 1 lime
1 ½ teaspoons salt
1 tablespoon neutral oil (optional)
Spice Blend (used in marinade):
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¾ teaspoon turmeric
1 ½ teaspoons paprika or mild chili powder
¾ teaspoon black pepper
¾ teaspoon ground cardamom (or seeds from 10 – 12 pods, freshly ground)
¾ teaspoon ground cinnamon
Pinch of cloves or nutmeg (optional)
Additional Spice Blend (for sauce):
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
1 teaspoon paprika or mild chili powder
½ teaspoon black pepper
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
Rice:
2½ cups basmati rice
3 – 4 cardamom pods
1 cinnamon stick
Salt
Sauce Base:
3 – 4 tablespoons oil
2 large onions, sliced
1 tablespoon ginger–garlic paste
1 can (14 – 15 ounces) diced or crushed tomatoes
1 tablespoon tomato paste
Salt to taste
Vegetables:
2 potatoes, peeled, cubed, parboiled, and lightly sautéed
1 – 2 carrots, cubed
Optional:
2 – 4 hard-boiled eggs, halved
For Serving:
Lime wedges
Fresh mint
Crispy fried onions (We used French’s)
Directions
Marinate the chicken: Combine yogurt, ginger–garlic paste, lime juice, salt, oil (if using), and spice blend. Add chicken and coat well. Cover and refrigerate for at least 2 – 3 hours, or overnight.
Prepare the rice: Rinse basmati rice until the water runs clear. Bring a pot of salted water to a boil and add cardamom pods and cinnamon stick. Add rice and cook until about 70 – 75% cooked (5 – 7 minutes; grains should still have a slight bite). Drain and set aside.
Prepare the potatoes: Parboil cubed potatoes for 5 – 7 minutes until just beginning to soften. Drain well. Heat a small amount of oil in a pan and sauté potatoes until lightly golden on the edges. Set aside.
Build the sauce: Heat oil in a large pan over medium heat. Add sliced onions and cook until soft and lightly golden. Add ginger – garlic paste and cook briefly until fragrant. Add cubed carrots and cook for several minutes until slightly softened. Add canned tomatoes and tomato paste. Cook until slightly thickened. Stir in the additional spice blend and salt to taste.
Cook the chicken: Add the marinated chicken to the sauce. Cook until partially cooked and coated in the sauce.
Layer the biryani: In a heavy pot, add a layer of rice, then a layer of chicken and sauce, then add potatoes and eggs (if using). Repeat layers, finishing with rice on top. Cover tightly and cook on low heat for 25 – 30 minutes. Remove from heat and let rest, covered, for 10 minutes. Gently fluff the rice before serving. Serve with lime wedges and toppings.
Recipe and photo credit: Kristina Skepton and Terri Tucker
Country:
Kenya
Notes and Instructions