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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Prep Time: 20

Cook Time: 20

marinating: 30

Total Time: 1 10

Servings: people

Calories: 814.8kcal

Equipment

1 cooking pot
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

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