ONE POT CHICKEN BIRYANI | EAST AFRICAN STYLE BIRYANI | COMFORT FOOD | Everything But Pasta

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

biryani spices

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier and more flavorful.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

Slice chicken breast into 1-inch pieces.

Marinate chicken with 1.5 cups yogurt, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 1 teaspoon salt, and a pinch of saffron for 2-3 hours in the fridge.

Peel and dice 1 pound of onions thinly, then fry in oil until golden brown and set aside.

Peel and dice potatoes, fry them in oil, and set aside.

Blend 3 tomatoes in a blender.

In a medium saucepan, heat 3 tablespoons oil and add 4 cloves, 2 cinnamon sticks, and 4-5 cardamom pods.

Add blended tomatoes, 1 teaspoon garlic paste, 1 teaspoon ginger paste, and a pinch of saffron to the saucepan and mix well.

Add marinated chicken to the sauce and mix until combined.

Add 4 tablespoons tomato paste and fried potatoes to the mix, cover, and let simmer on low for about 20 minutes.

Crush the fried onions and add to the chicken mixture, combine well.

Wash and soak 1.5 cups rice for 20 minutes, then transfer to a pot with 4 cups water, 1 teaspoon lemon juice, 2 cinnamon sticks, cardamom pods, and 1.5 teaspoons salt.

On medium heat, add 2 tablespoons oil and parboil the rice for about 30 minutes.

Strain the rice in a colander and rinse with cold water, then add orange food dye mixed with water to the rice and cover, cooking for 5 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens