Puerto Rican Biryani

Ingredients

While the original Indian Biryani is known for its rich and complex flavors, the Puerto Rican adaptation adds a tropical twist. The traditional Indian spices are complemented by the vibrant flavors of Puerto Rican ingredients such as plantains, sofrito, and adobo seasoning. This fusion creates a truly unique and delicious dish that showcases the diversity of both cuisines. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) basmati rice 2 cups (470ml) basmati rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1 ripe plantain, sliced 1 ripe plantain, sliced
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons adobo seasoning 2 tablespoons adobo seasoning
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

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 diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the adobo seasoning, turmeric powder, cumin powder, paprika, and dried oregano. Cook for 2 minutes to toast the spices.
5. 5.
   Add the diced tomatoes, red and green bell peppers, and sliced plantain to the pot. Cook for another 5 minutes, until the vegetables are slightly softened.
6. 6.
   Pour in the coconut milk and chicken broth. Bring the mixture to a boil.
7. 7.
   Add the soaked and drained basmati rice to the pot. Stir well to combine all the ingredients.
8. 8.
   Reduce the heat to low, cover the pot, and let the biryani simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded together.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Plantain — Choose ripe plantains with yellow skin for a sweeter flavor. Green plantains can be used for a more savory taste.
• Adobo seasoning — If you can't find adobo seasoning, you can make your own by combining equal parts of garlic powder, onion powder, oregano, salt, and black pepper.

Tips & Tricks

• To enhance the flavor, marinate the chicken in adobo seasoning and lime juice for 1 hour before cooking.
• For a spicier biryani, add a diced jalapeno or a pinch of cayenne pepper.
• Serve the Puerto Rican Biryani with a side of tangy mango salsa for a refreshing contrast.

Serving advice

Serve the Puerto Rican Biryani hot, garnished with fresh cilantro. Accompany it with a side of mango salsa and a squeeze of lime juice for a burst of tropical flavors.

Presentation advice

For an elegant presentation, mold the biryani into a ring shape using a round mold. Garnish with a sprig of fresh cilantro and place a few slices of ripe plantain on top for an eye-catching display.