Chicken Biryani - A Global Comfort Food

Chicken biryani is a beloved dish that has gained popularity worldwide. Our unique take on this classic recipe sets us apart from the rest, as we use sweet green peas and potatoes to add a new level of depth and complexity to the flavor profile. Give our chicken biryani a try and taste the difference for yourself!

Ingredients:

• 1 chicken, cleaned and cut into small pieces (Approximately 1kg or 900g)
• 5 cups of Basmati rice or any long-grain rice
• 2 medium-sized potatoes, cubed
• 1 cup green peas, canned or freshly boiled
• 3 medium-sized onions, finely chopped
• 2-4 cloves of garlic, minced
• 1 teaspoon finely chopped fresh ginger
• 4-6 fresh curry leaves
• 1/2 cup Kuwaiti Tomato Sauce
• 1/2 cup vegetable oil or melted ghee

Biryani Spice Mix

• 1/2 teaspoon salt
• 1/2 teaspoon Kuwaiti Spice Mix
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red chili pepper powder
• 2 tablespoons of yogurt
• 1/2 cup of rosewater mixed with a few saffron threads or 1/2 teaspoon of saffron powder
• 1/4 cup finely chopped fresh coriander
• Vegetable oil for frying

Biryani Garnish (Optional)

• 4 medium-sized onions
• 1/2 teaspoon saffron powder
• 1/4 cup cashews
• 2 boiled eggs
• Some Vegetable Oil or Ghee for frying

Instructions:

1. Prepare the spice mix: In a small bowl, combine all the spices for the Biryani spice mix. Use some of the mix to season the chicken pieces, then set them aside.
2. Brown the onions: In a large saucepan on high heat, heat some oil and brown the onions until translucent, then add the minced garlic and ginger. Add the seasoned chicken pieces and sauté until well browned. Add the rest of the spice mix and continue to stir well.
3. Cook the chicken: Add the tomato paste, Kuwaiti Tomato Sauce, and yogurt, and mix well. Next, pour in 1/2 cup of water and let the mixture simmer on low heat until the chicken is fully cooked and the sauce has thickened.
4. Fry the vegetables: While the chicken is cooking, fry the potato cubes in oil, then add them to the chicken mixture along with the green peas and let it simmer on low heat.
5. Cook the rice: Meanwhile, cook the rice in a large pot with water and salt and then strain and keep some of the rice cooking water. In a large pot, layer half of the cooked rice, sprinkle fresh coriander over it, then add the chicken and vegetable mixture, and finally, add the remaining rice evenly, then sprinkle more coriander over the top. Add saffron and rosewater to the surface, along with 1/4 cup of the water used to boil the rice to deepen the flavor.
6. Steam the biryani: Place the pot on medium heat for 10-15 minutes until steam rises, then place it on low heat for approximately half an hour.
7. Garnish and serve: Finally, spread half a cup of oil or melted ghee over the top cover and leave on low heat while you make the garnish. Fry the garnish onions, toast the cashews, and boil the eggs. Add them to the rice before serving. Serve with Kuwaiti Tomato Sauce.

 Bil Afya! Bon Appetit!