Peruvian-Inspired Biryani

Ingredients

In this Peruvian-inspired biryani, we incorporate Peruvian ingredients such as aji amarillo (yellow chili pepper) and cilantro to add a unique twist to the traditional Indian biryani. These ingredients infuse the dish with a subtle heat and vibrant flavors, giving it a distinct Peruvian flair. We alse have the original recipe for Mughlai biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon aji amarillo paste (yellow chili pepper paste) 1 teaspoon aji amarillo paste (yellow chili pepper paste)
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) diced bell peppers (assorted colors) 1 cup (200g) diced bell peppers (assorted colors)
• 1 cup (200g) diced carrots 1 cup (200g) diced carrots
• 1 cup (200g) diced potatoes 1 cup (200g) diced potatoes
• 1 cup (200g) diced chicken or lamb 1 cup (200g) diced chicken or lamb
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable 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): 10g, 2g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 20g
• Fiber: 5g
• 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 grated ginger to the pot and sauté for a minute until fragrant.
4. 4.
   Stir in the ground cumin, ground coriander, turmeric powder, and aji amarillo paste. Cook for another minute to toast the spices.
5. 5.
   Add the diced tomatoes, bell peppers, carrots, potatoes, and diced chicken or lamb to the pot. Cook for 5 minutes, stirring occasionally.
6. 6.
   Add the soaked and drained basmati rice to the pot and mix well with the vegetables and meat.
7. 7.
   Pour in the chicken or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the flavors have melded together.
8. 8.
   Remove the pot from heat and let it rest, covered, for 5 minutes.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

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.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier biryani or reduce it for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken or lamb with tofu or mixed vegetables.
• Serve the biryani with a side of Peruvian salsa criolla for an extra burst of flavor.
• To enhance the aroma, add a pinch of saffron threads to the rice while cooking.
• For a smoky flavor, you can add a small amount of smoked paprika to the spice mix.
• Leftover biryani can be refrigerated and enjoyed the next day. Reheat it gently in a pan with a splash of water to prevent drying.

Serving advice

Serve the Peruvian-Inspired Biryani hot, garnished with fresh cilantro. Accompany it with a side of Peruvian salsa criolla and a wedge of lime for a burst of freshness.

Presentation advice

To present the Peruvian-Inspired Biryani beautifully, layer the rice and meat in a large serving dish, allowing the vibrant colors to shine through. Garnish with a sprinkle of fresh cilantro and serve with colorful Peruvian textiles as a backdrop.