Chicken Biryani is a traditional dish with roots in the Indian subcontinent region, known for its exquisite blend of spices and its aromatic rice. This dish has a history dating back several centuries and is believed to have been created by the Mughals as a way to combine Persian and Indian flavors. Over the years, biryani has become a highly valued culinary cultural symbol in countries such as India, Pakistan, and Bangladesh. In Latin America, although it is not a traditional dish, it has popular variants in countries with Indian influence or due to cultural diversity, and it is often simply referred to as "biryani" or "biryani rice."
In other Latin American countries, depending on the community and location, it may be found under different names, but it maintains the essence of its preparation: rice perfumed with spices and meat, often chicken or lamb. Its popularity grows due to its intense flavor and colorful presentation, making it ideal for celebrations or special family meals.
How to prepare Chicken Biryani
Preheat the oven to 190°C (375°F).
Boil a pot of water and add the rice, salt, cardamom pods, cloves, and the cinnamon stick.
Boil for two minutes and then drain, leaving the whole spices in the rice.
Heat the oil in a pan and fry the onions for about 8 minutes, until golden brown.
Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger, and lemon juice.
Sauté for 5 minutes.
Transfer the chicken mixture to a casserole dish and place the tomato slices on top.
Sprinkle the coriander, add spoonfuls of plain yogurt, and cover with the drained basmati rice.
Drizzle the saffron and milk over the rice and pour in 2/3 cup of water.
Cover tightly and bake for 1 hour.
Transfer to a warm serving platter and remove the whole spices from the rice.
Garnish with toasted almonds and fresh chopped cilantro, and serve with plain yogurt.
