Recipe
Cuban-inspired Biryani
Havana Spice Biryani
4.8 out of 5
In the vibrant Cuban cuisine, we have taken the beloved Indian Biryani and infused it with the flavors of the Caribbean. This Cuban-inspired Biryani combines aromatic spices, succulent meat, and colorful vegetables to create a fusion dish that will transport your taste buds to the streets of Havana.
Metadata
Preparation time
30 minutes
Cooking time
40 minutes
Total time
70 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-fat, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
While the original Indian Biryani is known for its rich and complex flavors, the Cuban-inspired version adds a tropical twist. We incorporate ingredients commonly found in Cuban cuisine, such as plantains and black beans, to give the dish a distinct Caribbean flair. We alse have the original recipe for Biryani, so you can check it out.
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2 cups (470ml) long-grain rice 2 cups (470ml) long-grain rice
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1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
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1 cup (235ml) black beans, cooked 1 cup (235ml) black beans, cooked
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1 ripe plantain, sliced 1 ripe plantain, sliced
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 tomatoes, chopped 2 tomatoes, chopped
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
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1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
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1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
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1 teaspoon (5g) oregano 1 teaspoon (5g) oregano
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 60g, 5g
- Protein: 30g
- Fiber: 8g
- Salt: 1g
Preparation
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1.Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
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2.In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
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3.Add the chicken pieces to the skillet and cook until they are browned on all sides.
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4.Stir in the cumin powder, paprika, turmeric powder, and oregano. Cook for an additional 2 minutes to allow the spices to release their flavors.
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5.Add the diced bell peppers, tomatoes, black beans, and plantain slices to the skillet. Cook for 5 minutes, or until the vegetables are tender.
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6.Gently fold in the cooked rice and mix well to combine all the ingredients. Season with salt and pepper to taste.
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7.Cover the skillet and let the flavors meld together over low heat for 10 minutes.
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8.Remove from heat and garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- Plantain — Use ripe plantains for a sweeter flavor and softer texture.
- Black beans — If using canned black beans, rinse them well before adding to the dish to remove excess sodium.
Tips & Tricks
- For an extra burst of flavor, marinate the chicken in a mixture of lime juice, garlic, and spices for 30 minutes before cooking.
- Add a squeeze of fresh lime juice over the finished dish to enhance the Cuban flavors.
- Serve the Biryani with a side of tangy Cuban-style salsa for a refreshing contrast.
- If plantains are not available, you can substitute ripe bananas for a similar taste.
- Customize the spice level by adjusting the amount of paprika and cumin powder to suit your preference.
Serving advice
Serve the Cuban-inspired Biryani hot, garnished with fresh cilantro. Accompany it with a side of Cuban-style black beans and a refreshing tropical fruit salad.
Presentation advice
To elevate the presentation, serve the Biryani in individual bowls and garnish each portion with a plantain chip. Sprinkle some additional chopped cilantro on top for a pop of color.
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