07/06/2025
🇰🇪 Swahili-Style Chicken Biryani (Kenyan Coastal Recipe)
All the 🌶spices listed can be sourced from Mummy's 7s Cereals and Spices, located in Kitengela. We offer a wide range of fresh🍃 and high-quality spices suitable for this biryani🍚🥘 recipe.
Serves: 6–8 | Prep Time: 45 minutes | Cook Time: 1 hour
🧂 Ingredients
Stage 1: Fried Onions & Potatoes
6 cups sunflower or vegetable oil (avoid olive oil)
1 lb (about 450g) onions, finely sliced
1 lb (about 450g) potatoes, cut into thick slices
Stage 2: Chicken Marinade
2 lb (about 900g) chicken, cut into 12 pieces
8 oz (about 225g) low-fat yogurt
3 tsp crushed garlic
3 tsp crushed ginger
6 crushed green chilies
1 tsp chili flakes or chili powder
2 tsp salt
¼ tsp yellow food coloring (optional)
¼ tsp saffron
5 black peppercorns
2 tbsp whole cumin seeds
1 tbsp crushed dry coriander seeds
5 small whole cardamoms
2 sticks cinnamon
4 cloves
Stage 3: Tomato Gravy
2 cups oil (reuse from Stage 1)
2 tbsp whole cumin seeds
3 sticks cinnamon
5 whole cardamoms
2 tbsp crushed dry coriander seeds
4 cloves
5 whole black peppercorns
2 green chilies, halved
1 tin (400g) crushed tomatoes or 5 fresh tomatoes, crushed
1 tbsp crushed garlic
1 tbsp crushed ginger
1 tbsp tomato puree
1 tsp salt
1 tbsp chili powder or chili flakes
2 tbsp lemon or lime juice
2 tbsp garam masala
1 cup sliced fresh coriander leaves
Stage 4: Rice & Assembly
3 cups basmati rice
Yellow food coloring diluted in 2 tbsp water (optional)
4 hard-boiled eggs, quartered or sliced (optional)
👩🍳 Instructions
Stage 1: Prepare Fried Onions & Potatoes
1. Heat the oil in a deep pan.
2. Fry the sliced onions until golden brown. Remove and drain on paper towels.
3. In the same oil, fry the potato slices until cooked through and golden. Remove and set aside.
Stage 2: Marinate the Chicken
1. In a large bowl, combine all the marinade ingredients.
2. Add the chicken pieces, ensuring they are well-coated.
3. Cover and let it marinate for at least 30 minutes (or overnight for deeper flavor).
Stage 3: Prepare the Tomato Gravy
1. In a large pot, heat 2 cups of the reserved oil from Stage 1.
2. Add the whole spices: cumin seeds, cinnamon sticks, cardamoms, coriander seeds, cloves, and black peppercorns. Sauté until aromatic.
3. Add the halved green chilies, crushed tomatoes, garlic, ginger, and tomato puree. Cook on medium heat, stirring occasionally, until the mixture thickens and the oil separates.
4. Add the marinated chicken to the tomato mixture. Stir well, cover, and cook on low heat for about 10 minutes.
5. Uncover and check the consistency. The sauce should be thick. If too watery, cook uncovered to reduce; if too dry, add a bit of boiling water.
6. Add the fried onions (reserve some for garnish), fresh coriander, garam masala, and lemon or lime juice. Mix well and set aside.
Stage 4: Cook the Rice
1. Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
2. In a large pot, bring water to a boil. Add salt and the soaked rice. Cook until the rice is 70% done (parboiled). Drain and set aside.
Assembly
1. Preheat your oven to 180°C (350°F).
2. In a large ovenproof dish, layer half of the parboiled rice at the bottom.
3. Spread the chicken and gravy mixture over the rice.
4. Place the fried potatoes over the chicken layer.
5. Cover with the remaining rice.
6. Drizzle the diluted yellow food coloring over the top layer of rice (if using).
7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 15–20 minutes.
8. Once done, remove from the oven and let it rest for 10 minutes before serving.
🍽️ Serving Suggestions
Garnish with the reserved fried onions and sliced hard-boiled eggs (if using).
Serve hot with a side of plain yogurt or a fresh salad.
