Swahili Chicken Biriani

    1 kg whole capon cut into 8 pieces
    1/4 cup vinegar
    500ml veg oil
    4 large onions sliced
    1/2 kg potatoes peeled and cut into halves
    1 teaspoon garlic minced
    1 teaspoon ginger minced
    2 knorr curry cubes
    1 tablespoon whole pilau mix
    2 tomatoes cubed
    1 green pepper finely diced
    300g tomato paste
    3 lemons squeezed
    250ml thick plain yoghurt
    Salt to taste

    2 cups kenyan pishori rice
    4 cups Water
    1/2 teaspoon yellow food color + 3 tablespoons water
    Salt to taste

    In a deep frying pan add in the oil and fry the onions to golden brown.

  • Once golden remove from oil and set aside.
  • Add a little bit of the yellow color on the potatoes .
  • Fry the potatoes using the same oil to get a good crust from the outside then keep aside.

    Cut the chicken into 8 pieces .

  • Pour in the vinegar and set aside.
  • In a separate pan add In 2 tablespoons of vegetable oil (Use the same oil for onions its flavorful) .
  • Saute the garlic and ginger for 2 minutes.
  • Partly crush the whole pilau mix add into the pan continue to cook .
  • Add the chicken pieces sauté for 2 minutes or so then add in the knorr cubes.
  • Stir well flavors to coat on the chicken.
  • Add in the tomatoes, green peppers, tomato paste and yoghurt.
  • Stir to coat the flavors.
  • Add  the fried potatoes then sprinkle fried onions on top.
  • Let it cook for about 20 minutes or so then add in the lime juice.
  • Bring to a boil cover and let it Cook until reduced about 20-25 Minutes on medium heat.
    Measure 4 cup of water and add in the 2 cups of rice and salt.
  • Cover and cook until the rice is almost cooked.
  • Sprinkle diluted yellow food color 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 become fluffy.