Chicken Biryani

Chicken Biryani

Adventurous Cooks Club is a club I formed borrowing from the idea of  thedaringkitchen.com  in the US. I have been following them for a while now and have been toying with the idea of starting a Kenyan chapter for over a year. I thought it was best to start our own chapter other than join theirs as the dishes they make are sometimes quite advance. Thus the Adventurous Cooks Club was born, joining me are fellow food bloggers Gatuiri of Leo Tunapika? and Wendy of wendywahito.com

I sure do hope that you will join in the cooking fun and take up the challenges and other activities that we plan for you. We will have cooking challenges, restaurat reviews, foodie penpals, Cook outs and Potlucks amoung many other foodie activities.

For the Cooking challenges we will have 2 a month on the 1st and the 15th of every month. On the 1st we will have a cooking challenge and the 15th we will a desert challenge. Anyone can join in the challenge, cook and post your pics on our Facebook page : Adventurous Cooks Club

Our 1st challenge is making Chicken Biryani. This recipe is quite easy. I adapted it from Fauzias Kitchen you will love this biryani I promise you and its so hearty, perfect for the weather.

P1100930

marinate chicken in all whole spices, half the yoghurt, tomato paste, tandoori masala, food color, oil, half the onions for 3-4 hours or overnight

 

your onions should look like this

your onions should look like this

add oil, remaining onions, tomato paste, safron, green chillies and yoghurt cook for 5 mins then add marinated chicken. cook stiring occasionally for 20 mins then add potatoes, add also salt, spices or yoghurt if need be.once cooked add garam masala and stir thru.

add oil, remaining onions, tomato paste, safron, green chillies and yoghurt cook for 5 mins then add marinated chicken. cook stiring occasionally for 20 mins then add potatoes, add also salt, spices or yoghurt if need be.once cooked add garam masala and stir thru.

Once you par cook the rice, drain it and add half of it back to the pot, pour the safron water and food color.

Once you par cook the rice, drain it and add half of it back to the pot, pour the safron water and food color.

 

Add the remainder of the rice, cover with foil and place in the oven at 180 degrees for about 10 mins or cook on very low on stove top till cooked

Add the remainder of the rice, cover with foil and place in the oven at 180 degrees for about 10 mins or cook on very low on stove top till cooked

 

Chicken Biryani

Serve, HAPPY EATING

Adventurous Cooks Club, Cooking Challenge: Chicken Biryani

Prep Time: 24 hours

Cook Time: 40 minutes

Total Time: 24 hours, 40 minutes

Yield: 6-8

Ingredients

    Curry
  1. 1 chicken, cut up
  2. 500 gm onions, sliced and fried to golden
  3. 4 tablespoons tomato paste
  4. 2 tablespoon garlic paste
  5. 1 tablespoon ginger paste
  6. 1 teaspoon tandoori masala
  7. 1 teaspoon garam masala
  8. red chillies, to taste (optional)
  9. 500 ml plain yoghurt, or more if you want more sauce (whipped till smooth, you can also use mala)
  10. orange food colouring
  11. 2 pinches of saffron (available at Healthy U)
  12. 8 tablespoons oil
  13. 5 potatoes, peeled, cut in half then fried until a knife can pierce them easily
  14. salt to taste
  15. 1-2 slit green chillies (optional)
  16. 2 cardamom pods
  17. 2 cinnamon sticks
  18. 2 cloves
  19. ½ teaspoon cumin seeds
  20. Rice
  21. 3 cups rice
  22. 4 cardamom pods
  23. 3 cinnamon sticks
  24. 3 cloves
  25. 2 tablespoons oil
  26. Salt to taste

Instructions

Curry

Marinate the chicken in garlic, ginger, all the whole spices under chicken, half the yoghurt, half the onions, half the tomato paste, tandoori masala, small pinch of orange food color, salt, green chillie, 4 tablespoons oil and saffron. Marinate this for at least 3 -4 hours or preferably overnight.

Heat the remaining oil, then add the remaining fried onions, tomato paste, saffron, green chilli and yoghurt. Cook this for about 5 mins then add the marinated chicken and cook on medium heat for 10 minutes, then lower the heat to low and cook for another 10 minutes.

Make sure u keep the pot covered stirring every now and then ensuring that the chicken is not sticking to the bottom. Check if the sauce is the amount you like if not add some more yoghurt (not water).

Check the taste of salt and balance of spices add any as required. Add the potatoes and cook for a further 7-10 mins till it’s cooked through. Add garam masala stir thru and set aside

RICE

Wash your rice and soak it in water for about 30 mins. Soak the saffron strands in water and set aside

Bring a pot of water to boil and add all the whole spices under rice with the salt and oil.

Drain the rice and add it the boiling. Cook until the rice is about 3/4 done (be very careful not to overcook as the time between ¾ done and cooked is not long) remove and strain out all the water.

Put half the rice back into the pan, drizzle about 2-3 tbsp. of oil and the saffron water. Add a bit of orange colour on one side ( you can add red color on the other side) mix it up a bit with a spoon, put the other half of the rice then cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time.

Serve the rice with the Biryani Masala on top.

Mix it up a bit with a spoon then cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. Serve the rice with the Biryani Masala on top.

Alternatively, you can layer the two in the pot by placing the cooked masala at the bottom of the pan and the rice on top, then steam as directed, for about 15 minutes on low heat. This tends to infuse the lovely biryani flavour into the rice as it steams.

http://africankaya.com/adventurous-cooks-chicken-biryani/

Written by Wangeci