Moroccan-style Biryani

Ingredients

While the original Indian Biryani is known for its bold flavors and use of spices like cumin, coriander, and turmeric, the Moroccan-style Biryani incorporates traditional Moroccan spices such as cinnamon, saffron, and ginger. Additionally, the Moroccan version often includes dried fruits and nuts, adding a touch of sweetness and crunch to the dish. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 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
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) slivered almonds 1/2 cup (75g) slivered almonds
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 25g
• Fiber: 4g
• 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 olive oil over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic, grated ginger, cinnamon, cumin, turmeric, and saffron threads to the pot. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the soaked and drained basmati rice, raisins, and slivered almonds. Mix well to combine.
6. 6.
   Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Once cooked, fluff the rice with a fork and garnish with fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for 10 minutes before adding to the dish to enhance their flavor and color.
• Chicken — For a more tender and flavorful chicken, marinate it in a mixture of yogurt, lemon juice, and Moroccan spices for at least 1 hour before cooking.
• Raisins — Plump up the raisins by soaking them in warm water for 10 minutes before adding them to the Biryani.
• Slivered almonds — Toast the almonds in a dry skillet over medium heat until golden brown for added crunch and nuttiness.

Tips & Tricks

• For a vegetarian version, replace the chicken with vegetables like carrots, peas, and bell peppers.
• Add a pinch of ground cardamom for an extra layer of flavor.
• Serve the Moroccan-style Biryani with a side of yogurt raita to balance the spices.
• Customize the level of spiciness by adjusting the amount of cinnamon and cumin.
• Leftover Biryani can be refrigerated and enjoyed the next day, as the flavors intensify over time.

Serving advice

Serve the Moroccan-style Biryani hot, garnished with fresh cilantro. Accompany it with a side of yogurt raita and a squeeze of lemon juice for a refreshing tang.

Presentation advice

Transfer the Biryani to a large serving platter and sprinkle some slivered almonds and raisins on top for an elegant touch. Garnish with a few sprigs of fresh cilantro for a pop of color.