The quality of spices contributes to the unique flavors of the dish. Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist.
Courtesy: Eddy Oloo



➔1 kg rice
➔¹/₂ kg chicken
➔4 big onions
➔3 big tomatoes
➔4 tablespoon tomato paste
➔1 piece ginger
➔5 pieces garlic bulb
➔2 cups sour milk [mala]
➔Biryani masala/pilau masala
➔Salt to taste


Make the rice as usual and before it dries up completely add saffron powder and cover and let it cook. Blend ginger and garlic and add 3 teaspoons of biryani/pilau masala. Put the mixture in a bowl and add the chicken, 4 tablespoon of tomato paste, chopped tomatoes and sour milk and let it stay overnight [refrigerated].

Cut onions into rings and deep fry till they turn golden brown, then put aside, meanwhile, fry in a cooking pot the mixture which had been marinated ³/₄ with a cup of oil in low heat to let the chicken cook well. Add salt to taste, stir the food continuously until the whole mixture is well cooked, then add the onions and let it cook for 15 minutes.

Remove and serve with kachumbari salad.
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