Food Thursdays is back for its second season and we thank you for all your support. This week, we take you on the Swahili foods journey and teach you how to make Chicken Biryani.
1 whole chicken
3-4 big potatoes peeled and slice
I medium sized raw pawpaw blended
I bulb garlic
I big piece ginger
2 limes squeezed
1 pkt sour milk
4 cardamom pods
10 grams cinnamon
3 tea spoons of cumin seeds
And 2 tea spoons of black pepper
1kg blended tomatoes
1 tin of tomato paste 400gms
1/2 teaspoon food colour
Cut the chicken into medium pieces , blend all the spices together. Marinate the chicken with the spices, lime water ,yogurt,raw pawpaw together with garlic and ginger in a container .
Let it soak the spices for an hour or two.
Cut onions into big pieces and fry in oil until golden brown and crisp. Remove from the fat and keep aside.
In the same oil fry the potatoes and keep aside.
Using the same oil add your Marinated Chicken let it cook on low heat.
Add tomatoes and 3/4 of the fried onion together with tomato paste and let it cook for 30 minutes until the meat is tender and the sauce thick and creamy .
Add the potatoes and let them cook until ready.
Meanwhile prepare to cook the rice .
Put sufuria on cooking gas, add water in the sufuria add some 2 cardamons and 2 cinnamon sticks let the water boil add the rice and let it cook .
Mix food colour and a bit of water, pour on the rice and cover it, reduce the heat and let it cook 10 – 15 minutes.
Put the fried onions on top and mix with the rice.
Serve the rice on a plate and top it with the Chicken Biryani sauce with salad and banana.