Kenyan Chicken Biryani
Aromatic one-pot rice with tender chicken, infused with Kenyan spices and yogurt. A comforting, layered dish that is elegant enough for guests but simple enough for a weeknight dinner.
- Total time
- 55 min
- Servings
- 4
- Calories
- 562
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 2 cups basmati rice
- ¾ cup plain yogurt
- 2 medium onions
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 4 whole cardamom pods
- 1 2-inch piece cinnamon stick
- 2 whole bay leaves
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 3.5 cups chicken broth
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Place each chicken breast on a cutting board and cut it crosswise into 1-inch-wide chunks, so the pieces are roughly cube-shaped and will cook evenly throughout the dish.
- 2
Pour the yogurt into a medium bowl, then add the ginger-garlic paste, turmeric powder, and red chili powder, stirring until smooth and uniform in color.
- 3
Add the chicken pieces to the yogurt mixture and stir until every piece is coated completely, making a thick marinade that clings to the chicken. Let it rest while you prep the rice.
- 4
Rinse the basmati rice under cold running water in a fine-mesh strainer, stirring gently with your fingers for 1 minute until the water runs almost clear, removing excess starch.
- 5
Slice the first onion lengthwise from root to tip into thin half-moon slices, about 1/8-inch thick, to use raw as garnish later.
- 6
Slice the second onion lengthwise from root to tip into thin half-moon slices, about 1/8-inch thick, for cooking in the pot.
- 7
Heat 2 tablespoons of oil in a large pot (at least 4-quart capacity) over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Add the sliced onion for cooking to the hot oil and stir continuously for 4–5 minutes until the slices turn a medium golden-brown color and smell deeply fragrant and sweet.
- 9
Remove the onion slices with a slotted spoon, placing them in a small bowl on the side — do not drain the oil, which will flavor the dish.
- 10
Pour the entire yogurt-marinated chicken (including all marinade clinging to it) into the hot oil and stir continuously for 3–4 minutes until the pieces are no longer pink on the outside.
- 11
Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves directly to the chicken, stirring constantly for 30 seconds until the spices smell strongly fragrant and their oils begin to perfume the oil.
- 12
Pour in the rinsed basmati rice and stir constantly for 2 minutes, coating each grain with the spiced oil so the rice becomes shiny and translucent-looking.
- 13
Pour the chicken broth slowly into the pot, stirring once to combine, then add 1 teaspoon of salt and stir once more.
- 14
Bring to a full boil over high heat (you'll hear vigorous bubbling and see steam rising), then immediately lower the heat to low and cover tightly with a lid.
- 15
Simmer covered on low heat for 18–20 minutes without lifting the lid (lifting lets steam escape and dries the rice). The rice is done when all the broth is absorbed and a single grain tastes tender, not crunchy.
- 16
Remove the pot from the heat and let it rest, still covered, for 5 minutes — this allows the rice to finish cooking gently in the residual steam.
- 17
Lift the lid carefully (hot steam will escape), then remove the whole cardamom pods, cinnamon stick, and bay leaves and discard them.
- 18
Fluff the rice gently using a fork, stirring from the bottom of the pot upward to separate the grains without breaking them, distributing the chicken evenly throughout.
- 19
Spoon the biryani into a serving bowl or four individual plates, mounding it gently in the center to show the layers.
- 20
Top each serving with a small handful of the reserved crispy fried onions, placing them in a small mound on the center.
- 21
Scatter the fresh cilantro evenly over the top of each serving, using about 1 tablespoon per portion, for brightness and aroma.
Tools you’ll need
- cutting board
- chef's knife
- medium bowl
- spoon
- fine-mesh strainer
- large pot with lid (at least 4-quart capacity)
- slotted spoon
- wooden spoon
- fork
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