Soulful Biryani

Ingredients

This biryani recipe incorporates soul food ingredients such as smoked sausage and collard greens, and uses a blend of soul food spices such as smoked paprika and cumin to create a distinct flavor profile. 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
• 4 cups (940ml) water 4 cups (940ml) water
• 1 lb (450g) smoked sausage, sliced 1 lb (450g) smoked sausage, sliced
• 1 onion, chopped 1 onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tbsp (15ml) smoked paprika 1 tbsp (15ml) smoked paprika
• 1 tsp (5ml) cumin 1 tsp (5ml) cumin
• 1/2 tsp (2.5ml) turmeric 1/2 tsp (2.5ml) turmeric
• 1/2 tsp (2.5ml) salt 1/2 tsp (2.5ml) salt
• 1/4 tsp (1.25ml) black pepper 1/4 tsp (1.25ml) black pepper
• 2 cups (470ml) collard greens, chopped 2 cups (470ml) collard greens, chopped
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (6g saturated)
• Carbohydrates: 52g (3g sugars)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice in cold water and drain.
2. 2.
   In a large pot, bring the water to a boil. Add the rice and stir. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
3. 3.
   In a separate pan, cook the smoked sausage over medium heat until browned. Remove from pan and set aside.
4. 4.
   In the same pan, sauté the onion and garlic until softened. Add the smoked paprika, cumin, turmeric, salt, and black pepper and stir to combine.
5. 5.
   Add the collard greens and chicken broth to the pan and cook until the greens are wilted.
6. 6.
   Add the cooked rice and smoked sausage to the pan and stir to combine. Serve hot.

Treat your ingredients with care...

• Collard greens — Remove the tough stems before chopping and cooking.

Tips & Tricks

• Use a flavorful smoked sausage for best results.
• Add a pinch of saffron to the rice for extra flavor and color.
• Substitute kale or spinach for the collard greens if desired.
• Serve with a dollop of sour cream or plain yogurt on top.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve hot with a side of cornbread or biscuits.

Presentation advice

Garnish with chopped fresh parsley or cilantro for a pop of color.