How To Make Swahili Biryani | Swahili Biryani Recipe | Swahili Chicken Biryani | Chef Tali's Kitchen

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

Marinate chicken with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon red chili powder for 2 hours.

Fry Irish potatoes colored with orange food color in hot oil over medium heat and set aside.

Fry thinly diced onions until golden brown in a hot skillet.

Grill marinated chicken until it has a nice crust, then set aside.

In a pan over medium heat, add oil and 1.5 tablespoons of freshly grounded garlic, then add 1 tablespoon of ginger and mix.

Add 5 large crushed tomatoes and 2.5 tablespoons of tomato paste, then mix.

Add 0.5 teaspoon cloves, 1 teaspoon crushed cumin, 0.5 teaspoon cardamom powder, 1 teaspoon garam masala, and 1 teaspoon cinnamon powder, then mix.

Add 1.5 cups of plain yogurt and mix until incorporated.

Add the grilled chicken and salt to taste, then let simmer on low heat for about 20 minutes until oil separates from the stew.

Add fried potatoes and most of the caramelized onions, mix, and cook for 5 more minutes before garnishing with chopped coriander.

For the rice, bring water to a boil and add cinnamon sticks, cardamom pods, cloves, rice, and salt to taste.

Add raisins and food color diluted with water, then add ghee and remaining caramelized onions on top, cover, and cook until ready.

Fluff the rice with a fork and serve with kachimbari, an egg, coriander, and chili on the side.

Cooking Techniques

Equipment Needed

Spice Level: