Biryani (Middle Eastern style)

Name: Biryani (Middle Eastern style)
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1/4 cups Fresh Cilantro, chopped; 2 cups Basmati Rice, rinsed and soaked 30 minutes; 2 l Water; 2 Bay Leaves; 6 Green Cardamom Pods, lightly crushed; 4 Cloves; 1 small stick of Cinnamon Stick; 1 tbsp Salt; 650g Chicken Pieces, bone-in; 3 tbsp Ghee; 2 tbsp Neutral Oil; 3 large Onions, thinly sliced; 6 Garlic Cloves, minced; 1 tbsp Fresh Ginger, grated; 1 1/2 tbsp Tomato Paste; 1/2 cups Plain Yogurt; 2 Dried Lime (Loomi)s, pierced; 1 tsp Ground Turmeric; 1 1/2 tsp Ground Coriander; 1 tsp Ground Cumin; 1 1/2 tsp Arabic Baharat; 1 tsp Paprika; 1 tsp Salt, to taste; 1/2 tsp Pepper (Black); 1/2 cups Water; Some Saffron Threads, a generous pinch; 3 tbsp Warm Milk; 1 tbsp Rose Water, optional; 1/4 cups Golden Raisins; 1/4 cups Slivered Almonds

This Middle Eastern–style biryani layers fragrant, saffron-kissed basmati rice over richly spiced, yogurt-marinated chicken, finished with caramelized onions, toasted almonds, golden raisins, and a flourish of fresh herbs and lemon. It’s a fragrant, celebratory one-pot that balances warm spices, tangy yogurt, and floral saffron for a deeply satisfying meal perfect for sharing.

This Middle Eastern–style biryani layers fragrant, saffron-kissed basmati rice over richly spiced, yogurt-marinated chicken, finis... Show more

Traditional Middle Eastern Recipe

Health Grade

S- · Outstanding

Rating

4.4

Time

1 hr40 min

Price

6,61 €

Calories

1374 kcal

healthy

meal prep

gluten free

high protein

Method

Prep the aromatics

Thinly slice the Onion, mince the Garlic Clove, grate the Fresh Ginger, chop the Fresh Cilantro and Fresh Mint, slit the Green Chili if using it, pierce the Dried Lime (Loomi), and lightly crush the Green Cardamom Pods. Keep everything in separate little piles so the cooking stage moves quickly.

Soak the rice

Rinse the Basmati Rice in cool water until the water runs mostly clear, then cover it with Water and soak it for 30 minutes. Drain it well before cooking.

Bloom the saffron

Stir the Saffron Threads into the Warm Milk with the Rose Water if you are using it, then set it aside to bloom while you cook the rest. The milk should turn a deep golden color as the saffron infuses.

Marinate the chicken

In a bowl, combine the Chicken Pieces with the Plain Yogurt, Tomato Paste, minced garlic, grated ginger, Ground Turmeric, Ground Coriander, Ground Cumin, Arabic Baharat, Paprika, Salt, and Pepper (Black). Toss until every piece is coated, then let it rest for 20 minutes.

Cook the masala

Heat the Ghee and Neutral Oil in a large heavy pot over medium heat. Add the sliced onions and cook for 12 minutes, stirring often, until they turn deep golden brown. Add the marinated chicken and cook for 5 minutes more, turning the pieces so they pick up some color. Pour in 0.5 cup water, add the pierced loomi, cover, and simmer for 20 minutes until the chicken is cooked through and the sauce looks glossy and thick.

Boil the rice

Bring 2 liters of water to a rolling boil in a second pot with the Bay Leaf, Cloves, Cinnamon Stick, the crushed cardamom pods, and the 1 tbsp salt. Add the drained rice and boil for 6 minutes, just until the grains are about 70% cooked and still a little firm in the center. Drain immediately.

Layer and steam

Spoon the rice over the chicken in layers, drizzle over the saffron milk, and add a little more rose water if you like a perfumed finish. Make a few steam holes with the handle of a spoon, cover tightly, and cook on the lowest flame for 20 minutes so the grains finish steaming without breaking.

Finish and serve

Uncover gently, fluff the biryani with a fork, and scatter over the Golden Raisins, Slivered Almonds, the chopped cilantro, chopped mint, and the slit green chili if you want extra heat. Serve right away with the Lemon wedges on the side.