Latin American Biryani

Ingredients

While the original Indian Biryani is known for its fragrant basmati rice and aromatic spices, this Latin American adaptation incorporates Latin American ingredients such as bell peppers, corn, and cilantro. The spices are also adjusted to include Latin American flavors like cumin and paprika, giving the dish a unique twist. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (200g) cooked chicken, shredded 1 cup (200g) cooked chicken, shredded
• 1 cup (200g) cooked shrimp, peeled and deveined 1 cup (200g) cooked shrimp, peeled and deveined
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers and corn kernels to the skillet. Cook for 5 minutes, or until the vegetables are slightly tender.
4. 4.
   Stir in the cumin powder, paprika, turmeric powder, chili powder, and salt. Cook for an additional 2 minutes to toast the spices.
5. 5.
   Add the cooked chicken and shrimp to the skillet, stirring well to combine with the vegetables and spices.
6. 6.
   Add the rinsed rice to the skillet and stir to coat the rice with the mixture.
7. 7.
   Pour 4 cups (950ml) of water into the skillet and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the skillet from heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Bell peppers — For a smoky flavor, you can roast the bell peppers before dicing them.
• Cilantro — Add the fresh cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a chopped jalapeño pepper to the skillet along with the bell peppers.
• You can substitute the chicken and shrimp with your choice of protein, such as beef or tofu.
• Serve the biryani with a side of yogurt or a fresh tomato salsa for added creaminess and freshness.
• To make it a one-pot meal, you can add vegetables like peas or carrots to the biryani.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Latin American Biryani hot, garnished with fresh cilantro and lime wedges on the side. It pairs well with a side of yogurt or a refreshing tomato salsa.

Presentation advice

To elevate the presentation, you can sprinkle some additional chopped cilantro on top of the biryani before serving. Serve it in a colorful dish to highlight the vibrant Latin American flavors.