Entree: Tanzania – Zanzibar – Biryani ya Zanzibar (Zanzibari layered spiced rice with marinated meat, potatoes, and fried onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 50 min

Additional 20 min

Total 1 hr 55 min

Ingredients

- 2 cups (380 g) basmati rice
- 1.5 lb (680 g) bone-in chicken pieces (thighs and drumsticks)
- 2 medium potatoes, about 14 oz (400 g), peeled and halved
- 1 1/4 cups (300 g) plain yogurt
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 3 tbsp (45 ml) vegetable oil, plus more for frying onions
- 3 tbsp (45 g) ghee or unsalted butter
- 4 cloves of garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 g) garam masala
- 1 tsp (5 g) ground coriander
- 6 green cardamom pods
- 4 whole cloves
- 2 cinnamon sticks (about 4 g)
- 1 bay leaf
- 1/2 tsp (2.5 g) saffron threads soaked in 2 tbsp (30 ml) warm milk (optional) or 1/2 tsp (2.5 g) ground turmeric for color
- 1/3 cup (50 g) raisins (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 1 1/2 tsp (9 g) salt, divided
- 4 cups (960 ml) water or chicken broth for cooking rice and chicken

Instructions

1. Rinse rice under cold water until water runs clear; soak rice 20 minutes then drain.
2. Marinate chicken: combine yogurt, garlic, ginger, turmeric, garam masala, ground coriander, 1 tsp (5 g) salt and 1 tbsp (15 ml) vegetable oil; coat chicken and marinate 30 minutes to 2 hours in refrigerator.
3. Fry onions and potatoes: heat 2 tbsp (30 ml) oil in a skillet over medium-high heat; fry sliced onions until deep golden brown and crisp, remove half for garnish. In same oil, fry potato halves until lightly browned; set aside.
4. Brown chicken and whole spices: in a heavy pot or Dutch oven, melt ghee with remaining 1 tbsp (15 ml) oil over medium heat; add cardamom, cloves, cinnamon sticks and bay leaf, fry 30 seconds until aromatic. Add marinated chicken and brown on all sides, about 6–8 minutes.
5. Add potatoes and raisins: nestle fried potatoes among chicken, sprinkle raisins if using, add 1/2 cup (120 ml) water or broth, cover and simmer 10–12 minutes until chicken is nearly cooked through.
6. Par-cook rice: bring 3 cups (720 ml) water to a boil in a separate pot, add drained rice and 1/2 tsp (2.5 g) salt, boil 5–6 minutes until rice is about 70% cooked; drain.
7. Layer biryani: remove bay leaf and large whole spice pieces if desired. Reduce chicken pot heat to low. Spread half the par-cooked rice over chicken, sprinkle half the chopped cilantro and mint, half the fried onions, and half the saffron-milk. Repeat with remaining rice, herbs, onions and saffron. Dot with remaining ghee.
8. Final steam (dum): seal the pot with a tight lid or cover with foil and lid; cook over the lowest heat for 20–25 minutes to steam and finish cooking.
9. Serve: gently fluff layers to retain the layered structure, transfer to a serving dish, garnish with reserved fried onions, extra cilantro and lemon wedges.