Chicken Biryani (The Saucy African Edition)
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Fragrant, layered rice infused with The Saucy African Slow-Cooked Tomato Simmer Sauce. A perfect harmony of African and South Asian flavors — rich, aromatic, and incredibly comforting.
Serves 4–5 • Total Time: 35–40 minutes
Ingredients
• 1⁄2–1 cup sliced onions
• 2 Tbsp ginger-garlic paste
• 11⁄4 lb (600 g) chicken thighs or drumsticks
• 1 × 12 oz jar The Saucy African Slow-Cooked Tomato Simmer Sauce (Chicken or Vegetarian)
• 1 cup plain yogurt
• 4 Tbsp biryani masala
• 3 green chilies (whole or slit)
• 3 Tbsp chopped coriander
• 3 Tbsp chopped mint leaves
• 5 cups boiled basmati rice
• 1⁄2 cup oil
• 2 sliced lemons
• A pinch of orange food color (optional)
• (Optional) 1⁄4 tsp The Saucy African Pepper Heat Blend, for added spice
Instructions
1. Heat oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
2. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
3. Add chicken pieces and cook until they turn white and begin to release juices.
4. Mix in The Saucy African Slow-Cooked Tomato Simmer Sauce and simmer for 3 minutes.
5. Stir in yogurt and biryani masala, coating the chicken evenly. Let it cook until the chicken is tender and the gravy thickens.
6. Add green chilies, chopped coriander, and mint. Cook for an additional 2 minutes.
7. In a large pot or baking dish, layer half of the chicken mixture, then half of the boiled rice.
8. Add lemon slices, mint, and coriander, then top with the remaining chicken and rice layers.
9. Sprinkle with orange food color if desired.
10. Cover and let rest for 5–10 minutes before serving to allow the flavors to meld.
Saucy Tip: For an even deeper aroma, drizzle a bit of melted butter or ghee over the final layer before serving.