Cuban-inspired Biryani

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.

• 2 cups (470ml) long-grain rice 2 cups (470ml) long-grain rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 cup (235ml) black beans, cooked 1 cup (235ml) black beans, cooked
• 1 ripe plantain, sliced 1 ripe plantain, sliced
• 1 onion, finely chopped 1 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
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) oregano 1 teaspoon (5g) oregano
• 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 (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the chicken pieces to the skillet and cook until they are browned on all sides.
4. 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.
5. 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.
6. 6.
   Gently fold in the cooked rice and mix well to combine all the ingredients. Season with salt and pepper to taste.
7. 7.
   Cover the skillet and let the flavors meld together over low heat for 10 minutes.
8. 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.