Argentinian-style Biryani

Ingredients

While the original Indian Biryani is traditionally made with basmati rice and a variety of Indian spices, this Argentinian adaptation incorporates local ingredients and flavors. We substitute basmati rice with Arborio rice, infuse the dish with Argentinian spices like paprika and oregano, and add a touch of tanginess with the addition of chimichurri sauce. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon oregano 1 teaspoon oregano
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/4 teaspoon cinnamon powder 1/4 teaspoon cinnamon powder
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt, to taste Salt, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the Arborio rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the diced bell peppers, frozen peas, and chopped tomatoes. Cook for 5 minutes, until the vegetables are slightly softened.
5. 5.
   Add the soaked and drained Arborio rice to the pot, along with the chimichurri sauce, paprika, oregano, turmeric, cumin powder, cinnamon powder, and salt. Mix well to coat the rice and chicken with the spices.
6. 6.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice well to remove excess starch before cooking.
• Chimichurri sauce — Use homemade or store-bought chimichurri sauce for a burst of flavor.
• Paprika — Choose a high-quality paprika for the best taste.
• Oregano — Crush the dried oregano between your palms to release its aroma.
• Chicken broth — Use low-sodium chicken broth to control the saltiness of the dish.

Tips & Tricks

• For a vegetarian version, replace chicken with tofu or mixed vegetables.
• Add a squeeze of lemon juice before serving for an extra tangy kick.
• Garnish with fresh cilantro or parsley for a pop of color.
• Serve the Biryani with a side of yogurt or raita to balance the flavors.
• Leftover Biryani can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve the Argentinian-style Biryani hot, garnished with fresh cilantro or parsley. Accompany it with a side of tangy chimichurri sauce and a dollop of yogurt or raita for a cooling effect.

Presentation advice

Transfer the Biryani to a large serving platter and arrange the chicken pieces on top. Sprinkle some paprika and oregano over the dish for an attractive presentation. Serve with a colorful salad on the side to enhance the visual appeal.