Kenyan Chicken Biryani (Dairy-Free, Nut-Free)

Ingredients

• 2 cups Basmati rice
• 1.5 lb Chicken thighs
• 2 medium Onion
• 3 medium Tomatoes
• 4 cloves Garlic
• 2 tsp Ginger
• 3 tbsp Coconut oil
• 1 cup Vegetable broth
• 3 tbsp Biryani masala
• 0.5 cup Cilantro
• 0.25 cup Mint
• 1.5 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. After soaking, drain the rice completely. Cook the drained rice in boiling water until it is 75% cooked, which should take about 5-7 minutes. Drain the rice again and set aside.
2. 2Cut the 1.5 lb of Chicken thighs into bite-sized pieces, about 1-inch cubes. In a medium bowl, combine the chicken pieces with 1.5 tbsp of the Biryani masala, 0.75 tsp of the Salt, and 0.25 tsp of the Pepper. Mix well to coat the chicken evenly and let it marinate for 15 minutes.
3. 3Peel and thinly slice the 2 medium Onions. Peel and mince the 4 cloves Garlic and grate the 2 tsp Ginger. Chop the 3 medium Tomatoes into small pieces.
4. 4Heat the 3 tbsp of Coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the sliced onions and sauté, stirring occasionally, until they are golden brown, about 8-10 minutes. Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.
5. 5Add the marinated chicken pieces to the pot with the onions, garlic, and ginger. Cook, stirring, until the chicken is lightly browned on all sides, about 5 minutes. Stir in the chopped tomatoes and the 1 cup of Vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 10-15 minutes, or until the chicken is almost cooked through. The chicken should be firm to the touch.
6. 6Gently spread the 75% cooked rice evenly over the chicken and tomato mixture in the pot. Sprinkle the remaining 1.5 tbsp of Biryani masala, the remaining 0.75 tsp of Salt, and the remaining 0.25 tsp of Pepper over the rice. Scatter the 0.5 cup of chopped Cilantro and 0.25 cup of chopped Mint on top.
7. 7Cover the pot very tightly with a lid to trap the steam. Cook on the lowest possible heat setting (low, about 200°F / 95°C) for 20 minutes. Alternatively, preheat your oven to 350°F (175°C) and bake the covered pot for 20 minutes. This steaming process will finish cooking the rice and chicken and allow the flavors to meld.
8. 8Remove the pot from the heat and let it rest, covered, for 10 minutes without disturbing it. This resting period allows the steam to evenly distribute and finish cooking the rice. Gently fluff the rice and chicken mixture with a fork before serving hot.

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