Zanzibar Biryani

Biryani ya Zanzibar

Ingredients14

• Basmati rice300 g
• Chicken pieces (with bone)500 g
• Onion, thinly sliced2 large
• Garlic cloves, minced4
• Fresh ginger, grated2 tbsp
• Tomatoes, chopped2 medium
• Plain yogurt150 g
• Biryani spice mix2 tbsp
• Vegetable oil3 tbsp
• Ghee (clarified butter)2 tbsp
• Fresh herbs (cilantro and mint), chopped50 g
• Saltto taste
• Water600 ml
• Saffron milk (saffron threads soaked in warm milk)2 tbsp

Method

1. Rinse the basmati rice and soak in water for 30 minutes, then drain.
2. Marinate the chicken with yogurt, half of the biryani spice mix, garlic, ginger, and a pinch of salt; let sit for 20 minutes.
3. In a large pot, heat vegetable oil and ghee, fry the sliced onions until golden brown, then add the marinated chicken and cook until sealed.
4. Add chopped tomatoes and the remaining biryani spice mix; simmer until the chicken is cooked through and the sauce thickens.
5. Layer the drained rice over the chicken mixture, sprinkle the chopped herbs, and drizzle the saffron milk; gently pour water around the edges.
6. Cover the pot tightly with a lid and a clean kitchen towel, cook on low heat (dum) for 20 minutes until the rice is fluffy and fully cooked.
7. Turn off the heat and let the biryani rest for 10 minutes before gently fluffing and serving.