French-style Biryani

Ingredients

This French-style Biryani differs from the original in that it uses French ingredients such as white wine and herbs de Provence, and is cooked using French techniques such as sautéing and braising. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 onion, chopped 1 onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tbsp (15ml) olive oil 1 tbsp (15ml) olive oil
• 1 tsp (5ml) herbs de Provence 1 tsp (5ml) herbs de Provence
• 1 tsp (5ml) turmeric 1 tsp (5ml) turmeric
• 1 tsp (5ml) cumin 1 tsp (5ml) cumin
• 1 tsp (5ml) coriander 1 tsp (5ml) coriander
• 1 tsp (5ml) paprika 1 tsp (5ml) paprika
• 1/2 tsp (2.5ml) cinnamon 1/2 tsp (2.5ml) cinnamon
• 1/2 tsp (2.5ml) salt 1/2 tsp (2.5ml) salt
• 1/4 tsp (1.25ml) black pepper 1/4 tsp (1.25ml) black pepper
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 1/2 cups (355ml) water 1 1/2 cups (355ml) water
• 1/4 cup (60ml) raisins 1/4 cup (60ml) raisins
• 1/4 cup (60ml) slivered almonds 1/4 cup (60ml) slivered almonds
• 1/4 cup (60ml) chopped fresh parsley 1/4 cup (60ml) chopped fresh parsley

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 15g (3g saturated)
• Carbohydrates: 40g (10g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the chicken broth and white wine over medium heat.
2. 2.
   In a separate pan, sauté the onion and garlic in olive oil until softened.
3. 3.
   Add the herbs de Provence, turmeric, cumin, coriander, paprika, cinnamon, salt, and black pepper to the onion mixture and cook for 1-2 minutes.
4. 4.
   Add the chicken to the pan and cook until browned on all sides.
5. 5.
   Add the chicken mixture to the pot with the broth and wine.
6. 6.
   Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
7. 7.
   While the chicken is cooking, rinse the rice in cold water until the water runs clear.
8. 8.
   In a separate pot, bring the water to a boil and add the rice.
9. 9.
   Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
10. 10.
    Once the chicken is cooked, stir in the raisins, almonds, and parsley.
11. 11.
    Serve the chicken mixture over the rice.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.

Tips & Tricks

• Use bone-in chicken thighs for added flavor.
• Substitute the chicken with lamb or beef for a different twist.
• Add diced carrots and celery to the chicken mixture for added nutrition and flavor.
• Use a Dutch oven or other heavy-bottomed pot for even cooking.
• Let the biryani rest for 5-10 minutes before serving to allow the flavors to meld.

Serving advice

Serve the French-style Biryani hot, garnished with additional chopped parsley and slivered almonds.

Presentation advice

Serve the French-style Biryani in a large, shallow bowl or platter, with the rice on the bottom and the chicken mixture on top.