![Moroccan-style Biryani](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/biryani--moroccan-cuisine--0b57d572-92e1-48b2-a683-0fc64918193a.png)
Recipe
Moroccan-style Biryani
Exotic Moroccan Biryani: A Fusion of Flavors
4.8 out of 5
In the vibrant world of Moroccan cuisine, we bring you a delightful twist on the classic Indian Biryani. This Moroccan-style Biryani combines the aromatic spices of Morocco with the rich and fragrant rice dish. Get ready to embark on a culinary journey that blends the best of both worlds.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo-friendly
Allergens
Almonds
Not suitable for
Vegan, Vegetarian, Keto, High-carb, Low-fat
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.
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2 cups (400g) basmati rice 2 cups (400g) basmati rice
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1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
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1 large onion, thinly sliced 1 large onion, thinly sliced
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
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1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
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1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
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1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
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1/2 cup (75g) raisins 1/2 cup (75g) raisins
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1/2 cup (75g) slivered almonds 1/2 cup (75g) slivered almonds
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2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
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Salt, to taste Salt, to taste
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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
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1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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2.In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until golden brown.
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3.Add the minced garlic, grated ginger, cinnamon, cumin, turmeric, and saffron threads to the pot. Cook for 1-2 minutes until fragrant.
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4.Add the chicken pieces to the pot and cook until browned on all sides.
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5.Stir in the soaked and drained basmati rice, raisins, and slivered almonds. Mix well to combine.
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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.
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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.
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