INGREDIENTS
4 cups washed rice
1 full chicken and cut into pieces (if possible remove bones so as to be boneless)
4 eggs
½ kg of oil
¼ kg of chopped onions
3 tablespoons lemon juice
¼ kg sliced tomatoes
½ teaspoon cinnamon
1 teaspoon chili powder
½ teaspoon turmeric
¼ teaspoon mixed spices
¼ teaspoon yellow coloring
Salt to taste
METHOD
Boil the pieces of chicken with salt and pepper till tender and eggs (to save time)
Fry the onions and keep them aside
Separate the soup from the meat
Fry the chicken, half fried onions, tomatoes, cinnamon, chili powder, turmeric, mixed spices, lemon juice, yellow coloring,  salt to taste and keep them aside for a few minutes
Now cook rice in a normal way using the soup (using the soup)
When almost tender, strain its water and put the half cooked rice in a cooking pan
Add half of the meat mixture and pour half of oil.
Put the remaining cooked rice and the remaining meat with the remaining hot oil on top of the rice
Add the remaining fried onions on top. Cover the pan with a wet paper then cover with a weighty lid and let the rice simmer for 20 to 25 minutes
When the rice is ready remove it from fire and serve with the eggs  on a big serving plate with kachumbari, cooked chili or any type of salad
Muslim Biryani

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