Chefs Delight Eid Swahili Chicken Biryani with Chef Ali Said Mandhry

Chef Ali’s Swahili Boneless Chicken Biryani

Eid Mubarak everyone please stay safe and stay home, COVID-19 is real and we have to stay home and stay safe so that we can fight this virus, here is a delicious biryani recipe that you can make at home during Eid.

Swahili Boneless Chicken Biryani Recipe


  • 1 kg boneless Chicken breast
  • 500ml veg oil
  • 4 large onion sliced
  • 1/2 kg potatoes peeled and cut into halves
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground garam masala
  • 1 tablespoon whole pilau mix
  • 1 Chicken cube
  • 2 tomatoes cubed
  • 1 green pepper finely diced
  • 300g tomato paste
  • 3 lemons squeezed
  • 250ml thick plain yoghurt
  • Salt to taste
  • Rice
  • 2 cups basmati rice
  • 4 cups Water
  • 1/2 teaspoon yellow food color
  • Saffron
  • Salt to taste



In a deep fat frying pan add in the oil and fry the onions to golden brown using the same oil fry the potatoes to get a good crust from the outside then keep aside.


Cut the boneless chicken in cubes and keep aside. in a separate pan Add In some vegetable oil (Use the same oil for onions its flavorful) and fry the garlic and ginger Saute for 2 minutes partly crush the whole pilau mix and throw in then add the turmeric and Garam masala continue to Saute then throw in the chicken cube and chicken breast pieces sauté for 2 minutes then add in the tomatoes, green peppers, tomato paste and yoghurt stir to coat the flavors and then add In the potatoes then sprinkle fried onions on top then let it cook while you add in the and lime juice then bring to a boil cover and let it Cook until reduced about 10 Minutes on medium heat.


On the other hand Measure 4 cup of water and add in the 2 cups of rice and salt cover and cook until the rice is partly cooked drain excess water (not 100% cooked)


While the chicken sauce is reduced add in the partly cooked rice on top sprinkle the diluted yellow food color with saffron on the rice and 2 tablespoons of the oil used to fry onions cover with a tight lid then put on a low flame so that the rice can steam and absorb flavor from the sauce on the bottom.


To serve remove the rice gently and serve on a big platter (sinia) then stir the thick chicken sauce to combine well and put in the middle of the rice serve with Kachumbari and your favorite chutney 

Eid Mubarak
Chef Ali Said Mandhry

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