Latvian-style Biryani

Ingredients

While the original Indian Biryani is known for its bold and spicy flavors, the Latvian-style Biryani incorporates milder spices and local ingredients to suit the Latvian palate. The use of traditional Latvian vegetables and herbs adds a fresh and earthy taste to the dish, making it a delightful fusion of Indian and Latvian flavors. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g chicken, cut into pieces 500g chicken, 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
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 6g
• 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 cook for another minute.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the cumin powder, turmeric powder, paprika, dried dill, dried thyme, salt, and black pepper. 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, stirring occasionally.
7. 7.
   Add the soaked and drained basmati rice to the pot and mix well with the vegetables and spices.
8. 8.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will help achieve fluffy and separate grains.
• Dried dill — If you can't find dried dill, you can substitute it with dried parsley or dried tarragon for a similar flavor.
• Chicken broth — Use homemade chicken broth or low-sodium store-bought broth to control the saltiness of the dish.

Tips & Tricks

• For a vegetarian version, replace chicken with tofu or mixed vegetables.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Serve the Latvian-style Biryani with a dollop of plain yogurt on the side for a creamy contrast.
• Customize the spice level by adjusting the amount of paprika and black pepper.
• Leftover Biryani can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Latvian-style Biryani hot as a main course. It can be enjoyed on its own or accompanied by a fresh salad or raita (yogurt sauce) for a complete meal.

Presentation advice

Garnish the Latvian-style Biryani with a sprinkle of fresh parsley to add a pop of color. Serve it in a large serving dish or individual plates, allowing the vibrant colors of the vegetables to shine through.