Spanish-style Biryani

Ingredients

In this Spanish-style Biryani, we incorporate ingredients commonly found in Spanish cuisine, such as chorizo, bell peppers, and saffron. The traditional Indian spices are still present, but the flavors are balanced to suit the Spanish palate. The cooking technique remains similar, but the ingredients have been adapted to create a unique fusion dish. 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) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1/2 lb (225g) chorizo, sliced 1/2 lb (225g) chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• 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 pan, heat some olive oil over medium heat. Add the chicken pieces and cook until browned. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add the chorizo and cook until it releases its oils. Remove the chorizo from the pan and set aside.
4. 4.
   In the same pan, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
5. 5.
   Add the turmeric, paprika, cumin, cinnamon, and saffron threads to the pan. Stir well to coat the vegetables with the spices.
6. 6.
   Return the chicken and chorizo to the pan. Add the soaked and drained basmati rice. Stir gently to combine everything.
7. 7.
   Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the rice is cooked and the flavors have melded together.
8. 8.
   Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will result in fluffy and separate grains.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish. This will enhance their flavor and color.

Tips & Tricks

• For a smoky flavor, you can grill the chicken before adding it to the dish.
• If you prefer a spicier biryani, add a pinch of cayenne pepper or chili flakes.
• Serve the biryani with a side of yogurt or a squeeze of lemon for a refreshing contrast.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Arroz a la Biryani hot as a main course. It pairs well with a fresh green salad or a side of roasted vegetables.

Presentation advice

Garnish the Arroz a la Biryani with a sprinkle of saffron threads and fresh cilantro leaves. Serve it in a large platter or individual bowls for an appealing presentation.