Russian-style Biryani

Ingredients

While the original Indian Biryani is known for its bold spices and rich flavors, this Russian adaptation incorporates milder spices and local ingredients to suit the Russian palate. The use of traditional Russian cooking techniques adds a unique twist to the dish, making it a perfect fusion of two culinary worlds. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 2 onions, thinly sliced 2 onions, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• 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, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic and cook for another minute until fragrant.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the diced carrot, red bell pepper, and frozen peas. Cook for 5 minutes until the vegetables are slightly tender.
6. 6.
   Add the cumin powder, paprika, dried dill, salt, black pepper, turmeric, cinnamon, and nutmeg to the pot. Stir well to coat the chicken and vegetables with the spices.
7. 7.
   Add the soaked and drained basmati rice to the pot and mix gently to combine with the chicken and vegetables.
8. 8.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the flavors have melded together.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy grains.
• Dried dill — If you can't find dried dill, you can substitute it with fresh dill by using double the amount.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or cayenne pepper.
• You can substitute chicken with beef or lamb for a different flavor profile.
• Serve the Russian-style Biryani with a dollop of sour cream for a creamy twist.
• Adding a squeeze of lemon juice before serving adds a refreshing tang to the dish.
• Leftover Russian-style Biryani can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve the Russian-style Biryani hot as a main course. It pairs well with a side of Russian salad or a fresh cucumber and tomato salad.

Presentation advice

Garnish the Russian-style Biryani with a sprinkle of dried dill and a few lemon wedges for an appealing presentation. Serve it in a large serving dish or individual plates for an elegant touch.