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S1 Ep12 / The Bo-Kaap Chicken Biryani

EPISODE 12: RECIPE

The Bo-Kaap Chicken Biryani

 STEP 1 – Cooking the rice

  • Place rice into a pot together with 1 cinnamon stick, 2 cardamom pods and the cloves.
  • Cover with enough cold water to come about 1cm above the top of the rice.
  • Bring water to the boil and par-cook the rice for about 5 minutes (rice will carry on cooking later).

STEP 2 – Preparing the biriyani

  • Add chicken pieces and sear until well browned. Season.
  • Take out and set aside.
  • Heat a little oil in a large frying pan and sauté half the onions, all the garlic, ginger, turmeric, cumin, coriander, chilli and the remaining cinnamon and cloves, until golden brown.
  • Add tomatoes and fry for a further 5 minutes.
  • Pour in the yoghurt stir and season.
  • Add the chicken back to the dish and allow to cook gently for about 20-25 minutes or until chicken is almost cooked. Season with salt and pepper.

STEP 3 – Crispy onions

  • Heat ½ cup of oil in a pan.
  • Dust the rest of the sliced onions with flour and fry until golden brown.
  • Remove and set aside.

STEP 4 – Assembling the biryani

  • Layer an oven proof dish  on the bottom with a little rice, followed by chicken.
  • Repeat the layers with rice being the top most layer.
  • Warm milk with the saffron and pour over biryani.
  • Cover with a lid and cook on a low heat for about 20 minutes or until rice is cooked.
  • To serve top with fresh coriander and crispy onions.
  • Serve with chutney, toasted coconut and tomato sambal (tomato, onion, brown sugar and brown vinegar) and rotis.
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The Bo-Kaap Chicken Biryani

INGREDIENTS

  • 400g PnP Basmati rice
  • 2 cardamon pods
  • 1 cinnamon stick
  • 2 cloves
  • PnP olive oil for frying
  • 6-8 chicken pieces on the bone
  • salt and freshly ground black pepper
  • 2 onions, finely sliced
  • 10ml PnP ground cumin
  • 15ml PnP turmeric
  • 15ml PnP ground coriander
  • 1 cinnamon stick
  • 1 red chilli, sliced
  • 1 tsp PnP crushed garlic
  • 1 tsp PnP crushed ginger
  • 3 tomatoes, roughly chopped
  • 375ml PnP yoghurt
  • 1 cup of PnP flour for dusting the onions
  • 125ml PnP milk
  • few strands saffron
  • Serve with:
  • 4 Rotis
  • Toasted desiccated coconut
  • Sambals of chopped tomatoes and diced onion
  • Chutney
  • 15g fresh coriander
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SEASON TWO

SEASON ONE