Biryani is delicious and aromatic rice dish that is popular in Kenya especially in coastal region. It is an exotic dish that is influenced by Indian and Arab communities, that are common in Mombasa. The dish is spicy and can be made using any meat or vegetables. Coconut chicken biryani is made using coconut milk. This gives it a creamy texture and adds a tropical twist to the classic biryani. The coconut milk also helps to balance the flavors in savory, spiced chicken.
Kenyan coconut chicken biryani is often served during special occasions such as family gatherings and weddings. The dish is mainly served as main dish with a side of kachumbari salad.
Why you will love Kenyan Coconut Chicken Biryani
- The coconut milk is creamy and slightly sweet. This help to balance the spices used in making biryani and help create a unique flavor.
- Coconut chicken Biryani is basically cooked with aromatic spices which gives it a unique yet delightful flavor.
- Coconut Biryani is very flavorful. Coconut milk, spices, tomatoes and the chicken meat complement each other to give this dish a very unique and a perfect balance of flavors.
- Biryani is cooked using long-grain basmati rice. This rice is light and fluffy when cooked. It also absorbs the spices and coconut in the chicken soup better, making the dish very delicious.
- Coconut chicken biryani is usually garnished with caramelized onions and dhania (cilantro). These garnishes add extra layer of flavor and texture to the dish.
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How to make Kenyan Coconut Chicken Biryani
To make Kenyan coconut chicken biryani, marinate pieces of chicken with spices and plain yogurt for some time. Then cook them in a coconut milk and tomato to make sauce. Basmati rice is then cooked and layered with the sauce. The result will be a tantalizing dish that is out of this world! Here are the ingredients list and the instructions help you make this dish:
Ingredients
- Chicken pieces
- Basmati rice
- Spices – you may use spices like cumin, cloves, cardamom, coriander, turmeric, and black pepper. Garam masala is often added for extra flavor.
- Plain yogurt- This is used to marinate the chicken and it helps to add tenderness and a creamy texture to the dish.
- Coconut milk- This helps to balance the spices used in making biryani and help create a unique flavor.
- Tomatoes – Tomatoes give the dish its rich color and flavour.
- Garlic paste and ginger paste – These are used to marinate the chicken pieces and to add aroma to the dish.
- Fresh coriander – This is used to garnish the dish for added flavor.
- Red onions- Some onions are caramelized to garnish the dish for added flavor.
- Spring onions – used to garnish the dish
- Cooking oil
- Salt
Get printable recipe with exact measurements below
Instructions
Step 1: Preparations
- Marinate the chicken pieces in a mixture of yogurt, spices, ginger and garlic paste. Set aside for about 30 minutes or more to allow the flavors to penetrate into the chicken.
- Chop and caramelize the onions in oil on a low medium heat until golden brown, about 15 minutes. Remove from oil and set aside. You will use these onions for garnishing the dish.
- Make the tomato sauce. Chop the tomatoes and pulse them in a food processor or blender to make tomato sauce. You can also use them chopped instead.
Step 2: Boil rice
- Cook the rice. Thoroughly wash the rice and cook in salted water until 90% ready. Remove from heat and sieve with a colander to remove any remaining boiling water.
Step 3: Make the sauce
- Saute the chopped onion until golden, the add the pureed tomatoes and spices and cook for 5 minutes.
- Add the marinated chicken pieces and cook until they are tender and the sauce is rich. Add the coconut milk, simmer and cook for about 5 – 8 minutes until the sauce thickens.
Step 4: Layer with cooked rice
- Add the cooked rice into the sauce layering it with the caramelized onions, chopped parsley and any other garnish. Cover the pot tightly and cook on low heat for 3 minutes. This allows the rice to absorb the flavors and finish cooking.
Step 5: Serve
- Serve the coconut biryani rice at it is or with accompaniment such as Kachumbari, guacamole salad or any other side dish of choice.
Tips and tricks for a perfect coconut chicken biryani
- For best flavor, use fresh spices. Grind whole spices just before you begin cooking.
- Cook the sauce and chicken pieces slowly to allow flavors to meld together.
- Layer and garnish the biryani properly making sure that the rice grains remain separate for the dish to be flavorful.
Kenyan Coconut Chicken Biryani
Biryani is delicious and aromatic rice dish that is popular in Kenya especially in coastal region. It is an exotic dish that is influenced by Indian and Arab communities, that are common in Mombasa. The dish is spicy and can be made using any meat or vegetables. Coconut chicken biryani is made using coconut milk. This gives it a creamy texture and adds a tropical twist to the classic biryani. The coconut milk also helps to balance the flavors in savory, spiced chicken.
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RateServings: 4 people
Calories: 814.8kcal
Equipment
- 1 deep frying pan
Ingredients
- 2 cups Basmati rice
- 4 pieces chicken
- 1 cup plain yogurt
- 1 cup coconut milk
- 4 tomatoes large
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 3 red onions large
- 3 pieces spring onions
- vegetable cooking oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp black paper powder
- ½ tsp chili powder
- 1 tsp garam masala powder
- fresh dhania/coriander leaves
Instructions
Step 1: Preparations
- Marinate the chicken pieces in a mixture of yogurt, coriander leaves, spices, ginger and garlic paste. Set aside for about 30 minutes or more to allow the flavors to penetrate into the chicken.
- Chop and caramelize the onions in oil on a low medium heat until golden brown, about 15 minutes. Remove from oil and set aside
- Chop the tomatoes and pulse them in a food processor or blender to make tomato sauce. You can also use them chopped instead.
Step 2: Boil rice
- Thoroughly wash basmati rice and cook in salted water until 90% ready.
- Remove from heat and sieve with a colander to remove any remaining boiling water
Step 3: Make the chicken sauce
- Saute the chopped onion until golden.
- Add the pureed tomatoes and spices and cook for 5 minutes.
- Add the marinated chicken pieces and cook until they are tender and the sauce is rich.
- Add the coconut milk, simmer and cook for about 5 – 8 minutes or until the sauce thickens.
Step 4: Layer sauce with cooked rice
- Add the cooked rice into the sauce layering it with the caramelized onions, chopped parsley and any other garnish.
- Cover the pot tightly and cook on low heat for 3 minutes. This allows the rice to absorb the flavors and finish cooking.
Step 5: Serve
- Serve the coconut biryani rice at it is or with accompaniment.
Notes
- Marinate the chicken for longer for extra tenderness and flavor.
- Cook the rice to 90% doneness before layering it with the chicken. This ensures that the rice doesn’t either overcook during the final stage of layering.
- For extra flavor, boil the rice with some whole spices such as cardamom, cloves, cinnamon, and/or bay leaves. This will add some extra flavor and fragrance.
- Drain excess oil from the onions after frying by placing them on paper towels.
- Cook the biryani on very low heat or in the oven after layering for 10 minutes to allow the chicken and rice to fully cook and absorb flavors.
- Once the biryani is done cooking, let it rest covered for 10-15 minutes to help the flavors settle and the moisture to distribute evenly.
Nutrition
Calories: 814.8kcal | Carbohydrates: 83.5g | Protein: 33.9g | Fat: 38.12g | Saturated Fat: 19.56g | Polyunsaturated Fat: 5.69g | Monounsaturated Fat: 10.04g | Trans Fat: 0.11g | Cholesterol: 94.59mg | Sodium: 224.02mg | Potassium: 1218.46mg | Fiber: 6.88g | Sugar: 12.91g | Vitamin A: 560.4IU | Vitamin C: 33.99mg | Calcium: 183.26mg | Iron: 4.43mg
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