Peruvian-style Biryani

Ingredients

While the original Indian Biryani is known for its fragrant basmati rice and aromatic spices, our Peruvian adaptation incorporates local ingredients such as Peruvian yellow chili peppers, cilantro, and aji amarillo paste. These additions infuse the dish with a distinct Peruvian flavor profile, making it a truly unique culinary experience. 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
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Peruvian yellow chili paste 1 tablespoon Peruvian yellow chili paste
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for cooking Vegetable oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pan, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pan and cook until browned on all sides.
4. 4.
   Stir in the Peruvian yellow chili paste, aji amarillo paste, ground cumin, turmeric powder, and paprika. Cook for 2 minutes to release the flavors.
5. 5.
   Add the soaked and drained rice to the pan and stir well to coat the grains with the spices.
6. 6.
   Pour in the chicken broth and coconut milk. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. 7.
   After 15 minutes, add the diced red bell pepper and frozen peas to the pan. Cover and continue to cook for another 10 minutes, or until the rice is tender and the chicken is cooked through.
8. 8.
   Remove from heat and let the biryani rest, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
• Peruvian yellow chili paste — Adjust the amount according to your spice preference. Add more for a spicier biryani.
• Aji amarillo paste — Aji amarillo is a Peruvian yellow chili pepper. If you can't find the paste, substitute with fresh or dried yellow chili peppers.

Tips & Tricks

• For added flavor, marinate the chicken with Peruvian spices and lime juice before cooking.
• Use a fork to fluff the rice gently to avoid clumping.
• Serve the biryani with a side of Peruvian salsa criolla for a refreshing contrast of flavors.
• If you prefer a vegetarian version, substitute the chicken with tofu or mixed vegetables.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve the Peruvian-style Biryani hot, garnished with fresh cilantro. Accompany it with a side of Peruvian salsa criolla and a wedge of lime for an authentic Peruvian experience.

Presentation advice

Present the biryani in a large serving dish, allowing the vibrant colors of the red bell pepper and green peas to shine through. Sprinkle some additional chopped cilantro on top for an appealing presentation.