Caribbean Biryani

Ingredients

While the original Indian Biryani is known for its rich and complex flavors, the Caribbean adaptation adds a unique twist by incorporating local ingredients and spices. The Caribbean Biryani infuses the dish with the vibrant flavors of the Caribbean, such as tropical fruits, coconut, and fiery scotch bonnet peppers, giving it a distinct island flair. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) basmati rice 2 cups (470ml) basmati rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 60g (8g sugars)
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati 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 some oil over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic, scotch bonnet pepper, curry powder, turmeric powder, allspice, and dried thyme to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and bring to a simmer. Cover the pot and let the chicken cook for about 20 minutes, or until tender.
6. 6.
   In a separate pot, bring water to a boil and cook the soaked and drained rice until it is 70% cooked. Drain the rice and set aside.
7. 7.
   Once the chicken is cooked, add the diced pineapple, bell peppers, carrots, and frozen peas to the pot. Stir well and cook for an additional 5 minutes.
8. 8.
   Layer the partially cooked rice over the chicken and vegetables in the pot. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffier grains.
• Scotch bonnet pepper — Use gloves when handling and remove the seeds to control the heat level.
• Coconut milk — Shake the can well before using to ensure a creamy consistency.
• Curry powder — Adjust the amount according to your spice preference.
• Fresh cilantro — Chop the cilantro just before serving to retain its vibrant flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or mixed vegetables.
• Add a squeeze of lime juice before serving for a tangy kick.
• For a spicier biryani, leave the seeds in the scotch bonnet pepper.
• Toast the spices before adding them to the pot for enhanced flavor.
• Let the biryani rest for a few minutes after cooking to allow the flavors to meld together.

Serving advice

Serve the Caribbean Biryani hot, garnished with fresh cilantro. Accompany it with a side of cooling raita or a refreshing tropical fruit salad.

Presentation advice

Present the Caribbean Biryani in a large serving dish, allowing the vibrant colors of the rice, chicken, and vegetables to shine through. Garnish with sprigs of fresh cilantro for an added touch of elegance.