how to make Biriani (kenyan style)

Kenyan biryani

The Kenyan biryani is very similar to the Indian biryani that is because Indian introduced the recipe to Easy African many Years ago.

In this page you will learn how to make the Kenyan style  chicken biryani but you can use the same recipe to make lamb meat biryani too.

Ingredients list:

Fried onions:

•  2  cups oil
•  ½  kg onions (finely sliced)

For the chicken

•  1 kg  chicken (cut into  pieces)
•  150 ml yoghurt
•  1 tbsp crushed garlic
•  1 tbsp crushed ginger
•  1 tsp chili powder
•  1 tsp salt
•  5 whole black pepper
• 1  tbsp whole cumin
• 1 tsp  ground coriander
• 5  whole cardamoms
• ½  stick  cinnamon
•  3  cloves

For the sauce:

•  1 cups oil  (use the oil from fried onions)
• 1 tbsp whole cumin
•  ½  stick cinnamon
•  4 whole cardamoms
•   1  tsp ground coriander
• 2  cloves
• 4 whole black peppers
•  5 fresh tomatoes (puree)
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1 tsp salt
• 1 tbsp chillie powder
• 1  tsp lemon/lime juice
• 1 tbsp garam masala

For the Rice:

• ·         1 kg Rice
• ·         5 tablespoons Yellow food color diluted in 2 tablespoon water
• ·         4 hard-boiled eggs  and fried potatoes (optional, for garnishing)
• Step 1: Marinate the chicken for  20 min And cook :
  In a bowl, add the yoghurt and then all other ingredients, mix well.
  Add to the chicken and marinade for 20-30 minutes.
  Then place the chicken mixture in a cooking pan, cook on medium heat for 15 minutes or until almost all the liquid dry and set aside.
  Step 2: Cook the rice:
  First, soak the rice in hot water, add a teaspoon of salt and let it seat for 20 min. Wash the rice and drain.
  Then partially Cook the rice (75 % done) in the rice cooker with salt and 2 bay leaves . Remove and keep aside.
  Step 3: Fried onions:
  Heat the oil to medium.
  Add the sliced onions and  fry until dark brown, remove and set aside.  
  Step 4: Make biryani sauce:
  Heat oil to medium (Used the oil you fried the onion with) and add cumin seeds, whole black pepper, whole cardamoms, cinnamon stick and cloves.
  Then add the tomatoes, ginger, garlic, tomato paste, salt and red chilies.
  Cook on medium heat while stirring occasionally for 10 minutes .
  Add the chicken to the tomato sauce, the fried onions and a cup of hot water cover and cook on low heat for 10 more minutes.
  To finish, add the  garam masala and lemon juice, stop the heat and keep aside.
  Step 5: Layering the dish:
  To finish, cook everything together on layers in a large pot: Add the rice first and sprinkle the food coloring and mix gently with a fork, add the chicken with the sauce and repeat the layer until done.
  steam cook that on low heat for 20 minutes to help all the flavors come together.
  And that’s it,  serve your biryani with fried onions, hard-boiled eggs  and fried potatoes and and enjoy!.