Kuwaiti-inspired Chicken Biryani

Ingredients

In this Kuwaiti-inspired version of Biryani, we incorporate traditional Kuwaiti spices and flavors to create a unique twist on the classic Indian dish. The addition of saffron and other Kuwaiti spices infuses the Biryani with a distinct flavor profile that sets it apart from the original Indian recipe. We alse have the original recipe for Biryani, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• 1/4 teaspoon black pepper powder 1/4 teaspoon black pepper powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/4 cup chopped fresh coriander leaves 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh mint leaves
• 4 cups (960ml) water 4 cups (960ml) water
• 4 tablespoons ghee or clarified butter 4 tablespoons ghee or clarified butter
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• 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 2 tablespoons of ghee over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
3. 3.
   In the same pot, add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
5. 5.
   Reduce the heat to low and add the cumin powder, coriander powder, turmeric powder, cinnamon powder, cardamom powder, nutmeg powder, black pepper powder, and salt. Mix well to coat the chicken with the spices.
6. 6.
   Add the soaked basmati rice to the pot and gently mix it with the chicken and spices.
7. 7.
   Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the chicken is tender.
8. 8.
   Drizzle the saffron-infused milk over the top of the rice and chicken. Cover the pot again and let it cook for another 5 minutes to allow the flavors to meld together.
9. 9.
   Remove the pot from the heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
10. 10.
    Garnish the Biryani with the reserved caramelized onions, chopped coriander leaves, and mint leaves.
11. 11.
    Serve the Kuwaiti-inspired Chicken Biryani hot with raita or a side salad.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 15 minutes before using to extract its vibrant color and aroma.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it for 30 minutes to ensure even cooking and fluffy grains.
• Caramelized onions — Slowly cook the sliced onions over low heat until they turn golden brown, as this will enhance their sweetness and add depth of flavor to the Biryani.

Tips & Tricks

• For an extra layer of flavor, marinate the chicken with yogurt, lemon juice, and the spice blend for a few hours before cooking.
• Use good quality saffron for the best color and aroma.
• To make the Biryani more fragrant, add a few drops of rose water or kewra water to the rice while cooking.
• Customize the spice level by adjusting the amount of green chilies or adding a pinch of red chili powder.
• Serve the Biryani with a side of raita, pickles, or a fresh salad for a complete meal.

Serving advice

Serve the Kuwaiti-inspired Chicken Biryani hot, garnished with caramelized onions, fresh coriander leaves, and mint leaves. Accompany it with a side of raita or a refreshing cucumber and tomato salad.

Presentation advice

Present the Chicken Biryani in a large serving dish, allowing the layers of rice and chicken to be visible. Garnish it with a sprinkle of saffron strands and a few whole spices for an elegant touch.