Dutch-style Biryani

Ingredients

While the original Indian Biryani is known for its bold and spicy flavors, this Dutch-style adaptation incorporates milder spices to suit the Dutch palate. Additionally, traditional Indian ingredients are substituted with locally available Dutch ingredients, giving the dish a unique twist. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) chicken, beef, or lamb, cut into pieces 1 lb (450g) chicken, beef, or lamb, cut into pieces
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 carrots, diced 2 carrots, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) green peas 1 cup (200g) green peas
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons Dutch curry powder 2 tablespoons Dutch curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, 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: 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 the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
4. 4.
   Add the meat pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the Dutch curry powder, turmeric powder, ground cumin, ground coriander, ground cinnamon, ground nutmeg, and salt. Cook for 2 minutes to toast the spices.
6. 6.
   Add the diced carrots, red bell pepper, and green peas to the pot. Cook for 5 minutes, until the vegetables are slightly tender.
7. 7.
   Add the soaked and drained basmati rice to the pot. Stir gently to combine the rice with the meat and vegetables.
8. 8.
   Pour in enough water to cover the rice by about 1 inch (2.5cm). Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
9. 9.
   Simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
10. 10.
    Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
11. 11.
    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 before soaking.
• Dutch curry powder — Adjust the amount according to your preferred level of spiciness.
• Fresh cilantro — Use the leaves for garnish to add a fresh and aromatic touch to the dish.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or extra vegetables.
• Add a squeeze of lemon juice before serving for a tangy twist.
• Serve the Dutch-style Biryani with a dollop of yogurt on the side for a cooling effect.
• Customize the spice level by adding chili powder or fresh chilies.
• Leftover Biryani can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve the Dutch-style Biryani hot as a main course. Accompany it with a side of yogurt, cucumber salad, and pickles for a complete meal.

Presentation advice

Garnish the Biryani with a sprinkle of fresh cilantro leaves and serve it in a large serving dish to showcase the vibrant colors of the rice, meat, and vegetables.