Entree: Comoros – Biryani Comorien (Comorian spiced layered rice and meat cooked with coconut and warm spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 cups (570 g) long-grain basmati rice
- 1 cup (240 ml) coconut milk
- 2 1/4 cups (540 ml) water
- 1 large (about 250 g) onion, thinly sliced
- 3 tbsp (45 ml) vegetable oil or ghee
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (30 ml) lemon or lime juice
- 3 cloves garlic, minced
- 1 1/2 tbsp (22 g) fresh ginger, grated
- 1 tsp (5 g) ground turmeric
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground nutmeg
- Pinch (about 10 strands) saffron soaked in 2 tbsp (30 ml) warm milk
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 2 bay leaves
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/3 cup (50 g) raisins (optional)
- 1/3 cup (40 g) toasted sliced almonds or cashews
- 1/2 cup (60 g) thinly sliced fried onions (for garnish) or extra sliced onions fried until deep brown
- 1/4 cup (15 g) chopped fresh cilantro

Instructions

1. Marinate the chicken: in a bowl combine yogurt, lemon juice, half the minced garlic, half the grated ginger, turmeric, ground coriander, ground cumin, nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken, coat well, cover, and refrigerate 1–2 hours (or up to overnight).
2. Rinse the rice in cold water until water runs clear; soak 20–30 minutes, then drain.
3. Heat 2 tbsp (30 ml) oil or ghee in a heavy pot over medium heat. Add sliced onion and cook, stirring, until golden brown and caramelized, 12–15 minutes. Remove half for garnish. Add the remaining garlic, ginger, cardamom, cloves, cinnamon stick, and bay leaves; cook 1–2 minutes until fragrant.
4. Add the marinated chicken pieces to the pot, sear 3–4 minutes per side to color. Pour in coconut milk and 1 3/4 cups (420 ml) water, bring to a simmer, cover, and cook gently 15–20 minutes until chicken is nearly cooked through.
5. While chicken cooks, parboil the rice: bring remaining 1/2 cup (120 ml) water to a boil in a saucepan with 1/2 tsp salt; add drained rice and cook 4–5 minutes until rice is about 70% done; drain.
6. Remove cinnamon stick and bay leaves from the chicken pot. Sprinkle the saffron-soaked milk over the chicken broth. Layer the par-cooked rice evenly over the chicken in the pot. Scatter raisins (if using), toasted nuts, and reserved fried onions over the rice. Drizzle remaining 1 tbsp (15 ml) oil or ghee over the top.
7. Cover the pot tightly (use a heavy lid or seal with a clean kitchen towel under the lid) and cook on the lowest heat for 20–25 minutes to steam ("dum") until rice is fully cooked and flavors meld.
8. Turn off heat and let rest covered 10 minutes. Gently fluff rice to mix layers, garnish with chopped cilantro and extra fried onions, and serve hot with lemon wedges.