Molecular Gastronomy Biryani

Ingredients

This biryani recipe is a modern take on the traditional dish. It uses molecular gastronomy techniques to create a unique texture and flavor profile. The rice is cooked sous-vide with a blend of spices and aromatics, while the chicken is cooked using the spherification technique to create small, flavorful spheres. We alse have the original recipe for Biryani, so you can check it out.

• 1 cup (235ml) basmati rice 1 cup (235ml) basmati rice
• 1 cup (235ml) chicken stock 1 cup (235ml) chicken stock
• 1/2 cup (118ml) heavy cream 1/2 cup (118ml) heavy cream
• 1/4 cup (59ml) olive oil 1/4 cup (59ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tsp (5g) ginger paste 1 tsp (5g) ginger paste
• 1 tsp (5g) cumin powder 1 tsp (5g) cumin powder
• 1 tsp (5g) coriander powder 1 tsp (5g) coriander powder
• 1 tsp (5g) garam masala 1 tsp (5g) garam masala
• 1/2 tsp (2.5g) turmeric powder 1/2 tsp (2.5g) turmeric powder
• 1/2 tsp (2.5g) chili powder 1/2 tsp (2.5g) chili powder
• 1/2 tsp (2.5g) salt 1/2 tsp (2.5g) salt
• 1 lb (450g) boneless, skinless chicken breast 1 lb (450g) boneless, skinless chicken breast
• 1/4 cup (59ml) soy sauce 1/4 cup (59ml) soy sauce
• 1/4 cup (59ml) balsamic vinegar 1/4 cup (59ml) balsamic vinegar
• 1/4 cup (59ml) honey 1/4 cup (59ml) honey
• 1/4 cup (59ml) water 1/4 cup (59ml) water
• 1 tsp (5g) agar agar powder 1 tsp (5g) agar agar powder
• 1/4 cup (59ml) frozen peas 1/4 cup (59ml) frozen peas
• 1/4 cup (59ml) chopped cilantro 1/4 cup (59ml) chopped cilantro

Nutrition

• Calories: 650 kcal / 2718 KJ
• Fat: 32g (12g saturated)
• Carbohydrates: 50g (18g sugars)
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Rinse the rice and soak it in cold water for 30 minutes.
2. 2.
   In a sous-vide bag, combine the rice, chicken stock, 1/4 cup (59ml) of heavy cream, 1/4 cup (59ml) of olive oil, onion, garlic, ginger paste, cumin powder, coriander powder, garam masala, turmeric powder, chili powder, and salt. Seal the bag and cook in a water bath at 85C (185F) for 45 minutes.
3. 3.
   Cut the chicken breast into small cubes and season with salt and pepper.
4. 4.
   In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, and water. Sprinkle the agar agar powder over the mixture and whisk to combine.
5. 5.
   Heat the mixture in a saucepan over medium heat, stirring constantly, until it comes to a boil. Remove from heat and let cool for 5 minutes.
6. 6.
   Using a dropper, drop small droplets of the chicken mixture into a bowl of cold oil. The droplets will form small spheres. Strain the spheres and rinse with cold water.
7. 7.
   In a small saucepan, heat the remaining 1/4 cup (59ml) of heavy cream until it starts to simmer. Add the frozen peas and cook for 2-3 minutes.
8. 8.
   To serve, spoon the rice onto a plate and top with the chicken spheres, peas, and cilantro.

Treat your ingredients with care...

• Agar agar powder — Make sure to whisk the powder into the liquid mixture thoroughly to avoid clumps.
• Chicken breast — Cut the chicken into small cubes to ensure even cooking.
• Sous-vide bag — Make sure to seal the bag tightly to prevent any liquid from leaking out during cooking.
• Chicken spheres — Use a dropper to create small, uniform spheres.

Tips & Tricks

• Use a thermometer to ensure the water bath stays at a consistent temperature.
• Rinse the rice thoroughly after soaking to remove excess starch.
• Use a slotted spoon to remove the chicken spheres from the oil.
• Garnish with additional cilantro and sliced green onions for added flavor and color.
• Serve with a side of raita or cucumber salad to balance out the flavors.

Serving advice

Serve the biryani hot, garnished with additional cilantro and sliced green onions.

Presentation advice

Arrange the chicken spheres on top of the rice in a circular pattern for an eye-catching presentation.