Chicken smothered rice (Photo: Nali Biryani/ Pinterest)

Today let’s make some chicken smothered rice, a combination of Hyderabad biryani and Swahili pilau.


1 chicken, cut into eight pieces

Salt to taste

1/4 cup white vinegar

1 teaspoon garam masala


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1 teaspoon black pepper

1 teaspoon curry powder

1 teaspoon turmeric powder

200ml plain yoghurt

1 teaspoon paprika

1 teaspoon garlic ginger mince

 In a bowl, add the chicken and all the above ingredients.  Mix well and let it stay in the marinade for about 30 minutes.

 For sautéing:

2 onions, diced

3 tablespoons vegetable oil

1 teaspoon garlic ginger mince

2 tomatoes, pureed

1 sweet pepper, diced

140g tomato paste

1 cup water

 For the rice:

2 cups basmati rice

2 & 1/2 cups water

Salt to taste

1 cup broth (from the boiled chicken)


In a pot add all the rice ingredients and cook until fluffy. Set aside. In a pan over medium heat add the oil and sauté the onions until golden brown.

Then add the garlic ginger mince, tomato purée, sweet pepper, and tomato paste and cook until thick. Add the marinated chicken and cook for about 10 minutes.

Pour in the water and mix. Now take the broth and add it to your rice (the rice will get the flavour from the chicken).

Cook until the sauce thickens, then pour the mixture over the cooked rice. Garnish with fresh coriander and you are ready to serve. Enjoy!

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