Mombasa Biryani

Ingredients

• Fried onions (for garnish)
• Fresh coriander leaves (handful, chopped)
• Ghee (clarified butter) (3 tablespoons)
• Salt (to taste)
• Bay leaf (1)
• Cloves (3)
• Cardamom pods (3)
• Cinnamon stick (1 inch)
• Cumin seeds (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Biryani masala powder (2 tablespoons)
• Lemon juice (2 tablespoons)
• Yogurt (1/2 cup)
• Ginger (garlic paste - 2 tablespoons)
• Tomatoes (2 medium, chopped)
• Onions (2 large, thinly sliced)
• Chicken (or meat of your choice) (500 grams, cut into pieces)
• Basmati rice (2 cups)

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and sauté for a minute until fragrant.
5. Add the chicken (or meat) pieces and cook until they are browned on all sides.
6. Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes.
7. Add the yogurt and lemon juice. Mix well and cook for another 5 minutes.
8. Add the soaked and drained basmati rice to the pot. Mix gently to combine with the chicken and spices.
9. Pour enough water into the pot to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and tender.
10. Once the rice is cooked, remove the pot from heat and let it sit covered for 5 minutes.
11. Fluff the rice gently with a fork. Garnish with chopped coriander leaves and fried onions.
12. Serve hot and enjoy the delicious Mombasa Biryani!