Mombasa Biryani

Ingredients

Basmati rice

2 cups

Chicken (or meat of your choice)

1.5 lbs, cut into pieces

Ghee (clarified butter)

4 tablespoons

Fried onions

1 cup, for garnish

Fresh coriander leaves

1/2 cup, chopped, for garnish

Salt

to taste

Bay leaf

1

Cloves

4-5

Cardamom pods

4

Cinnamon stick

1

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 cup, plain

Ginger

1-inch piece, grated

Tomatoes

2, chopped

Onions

2 large, sliced

Instructions

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. In a large heavy-bottomed pot, heat the ghee over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about a minute until fragrant.
3. Add the sliced onions and cook until they are golden brown, stirring occasionally to prevent burning.
4. Stir in the grated ginger and sauté for an additional minute until aromatic.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Incorporate the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for about 5 minutes until the tomatoes soften.
7. Add the yogurt and lemon juice, mixing thoroughly. Cook for another 5 minutes, allowing the flavors to meld.
8. Gently fold in the soaked and drained basmati rice, ensuring it is well combined 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 fully cooked, remove the pot from heat and let it sit covered for an additional 5 minutes.
11. Fluff the rice gently with a fork to separate the grains. Garnish with fried onions and chopped coriander leaves before serving.
12. Serve hot and enjoy the rich flavors of Mombasa Biryani!