New Mexican Biryani

Ingredients

While the original Indian biryani is known for its complex blend of spices and aromatic rice, our New Mexican adaptation adds a unique twist. We incorporate the fiery flavors of green chile, a staple in New Mexican cuisine, to give the dish a spicy kick. Additionally, we substitute traditional basmati rice with cilantro lime rice, which adds a refreshing and tangy element to the dish. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) long-grain rice 2 cups (470ml) long-grain rice
• 2 pounds (900g) chicken, beef, or pork, cut into bite-sized pieces 2 pounds (900g) chicken, beef, or pork, cut into bite-sized pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) New Mexican red chile powder 2 tablespoons (30g) New Mexican red chile powder
• 1 tablespoon (15g) ground cumin 1 tablespoon (15g) ground cumin
• 1 tablespoon (15g) ground coriander 1 tablespoon (15g) ground coriander
• 1 tablespoon (15g) paprika 1 tablespoon (15g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 cup (240ml) diced green chiles (such as Hatch or Anaheim) 1 cup (240ml) diced green chiles (such as Hatch or Anaheim)
• 1/2 cup (120ml) chopped fresh cilantro 1/2 cup (120ml) chopped fresh cilantro
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions, but substitute half of the water with chicken or vegetable broth for added flavor.
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 chicken, beef, or pork to the skillet and cook until browned on all sides.
4. 4.
   Stir in the New Mexican red chile powder, ground cumin, ground coriander, paprika, dried oregano, salt, and pepper. Cook for an additional 2 minutes to toast the spices.
5. 5.
   Pour in the chicken or vegetable broth and bring to a simmer. Cover the skillet and let it cook for about 20 minutes, or until the meat is tender and cooked through.
6. 6.
   Stir in the diced green chiles, chopped cilantro, and lime juice. Cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the New Mexican Biryani over a bed of cilantro lime rice and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Chicken, beef, or pork — Ensure the meat is cut into bite-sized pieces to ensure even cooking throughout the dish.
• New Mexican red chile powder — Adjust the amount according to your desired level of spiciness. Add more for a hotter biryani or reduce the amount for a milder version.
• Cilantro — Rinse the cilantro thoroughly and chop it just before adding it to the dish to retain its fresh flavor.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or a variety of vegetables such as bell peppers, zucchini, and carrots.
• If you prefer a milder flavor, remove the seeds from the diced green chiles before adding them to the dish.
• To add a smoky flavor, you can roast the green chiles before dicing them.
• Serve the New Mexican Biryani with a side of sour cream or yogurt to balance the spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the New Mexican Biryani hot, garnished with additional cilantro and a squeeze of lime juice for added freshness. Accompany it with warm tortillas or cornbread to complete the New Mexican experience.

Presentation advice

To enhance the presentation, arrange the cilantro lime rice on a platter and place the New Mexican Biryani on top. Garnish with a sprinkle of chopped cilantro and lime wedges on the side.