New Nordic Biryani

Ingredients

The New Nordic Biryani incorporates traditional Nordic ingredients such as root vegetables, berries, and herbs, which replace some of the traditional Indian spices. The dish also embraces the New Nordic philosophy of using locally sourced, seasonal ingredients, resulting in a lighter and more vibrant version of the original Biryani. 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) boneless chicken thighs, cut into pieces 1 lb (450g) boneless chicken thighs, cut into pieces
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 1 cup (150g) fresh lingonberries 1 cup (150g) fresh lingonberries
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons butter 2 tablespoons butter
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 6g
• 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, melt the butter over medium heat. Add the sliced onion and cook until golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced carrots, parsnip, lingonberries, and all the spices. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Add the soaked and drained rice to the pot, followed by the chicken broth. Season with salt to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with fresh dill, parsley, and thyme leaves before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for a fluffy texture.
• Lingonberries — If fresh lingonberries are not available, you can use frozen lingonberries or substitute with cranberries.
• Fresh herbs — Add the herbs at the end to preserve their vibrant flavors.

Tips & Tricks

• For a vegetarian version, replace chicken with roasted root vegetables or tofu.
• Serve the New Nordic Biryani with a side of pickled vegetables for added freshness.
• Experiment with different Nordic herbs like lovage or sorrel for a unique twist.
• Use homemade chicken broth for the best flavor.
• Leftover New Nordic Biryani can be enjoyed cold as a refreshing rice salad.

Serving advice

Serve the New Nordic Biryani hot, garnished with additional lingonberries and fresh herbs. Accompany it with a dollop of yogurt or a drizzle of lingonberry sauce for added creaminess and tanginess.

Presentation advice

Present the New Nordic Biryani in a shallow bowl, allowing the vibrant colors of the lingonberries and fresh herbs to shine through. Sprinkle some edible flowers on top for an elegant touch.