Biryani is an emblematic dish of South Asian cuisine, with deep roots in India and Pakistan. Its history dates back several centuries, when Persian influence merged with the local culinary traditions of Mughal India. In Latin America, although biryani is not a traditional dish, its name and preparation remain similar, due to culinary globalization and the popularity of Indian food. In some countries, such as Mexico or Argentina, it is known simply as biryani or chicken biryani, thus maintaining its original identity, while in other places it may be referred to as "spiced rice with chicken," referencing one of its main ingredients.
This dish is famous for the aromatic combination of spices, basmati rice, and meats or vegetables, resulting in a hearty and flavorful dish that brings together a variety of flavors in every bite. Traditionally, biryani is cooked in layers and is often served on special occasions or holidays. Its popularity has transcended borders, leading many Latin American countries to adapt its ingredients to create more local versions, but without losing its spicy and comforting essence.
How to Make Chicken Biryani II
Chicken Biryani II is a recipe rich in aromas and flavor, combining traditional spices with chicken and yogurt to create an exquisite and comforting dish. Below, we show you the steps to prepare it simply and with common ingredients.
Ingredients: Vegetable oil, onions, garlic, fresh ginger, boneless chicken, brown cardamom pods, whole cloves, whole black peppercorns, dried coriander, cumin seeds, white poppy seeds, fresh lemon juice, garam masala, cayenne pepper, salt, tomato paste, bay leaves, plain yogurt, tomatoes, sliced green bell pepper, and fresh cilantro.
Steps:
Heat oil in a large, heavy skillet and sauté onions and garlic until lightly golden.
Add ginger, fry for one or two minutes more, then transfer the mixture to a large bowl.
Add chicken to the bowl with the vegetables.
Crush together the cardamom, cloves, peppercorns, dried coriander, cumin, and poppy seeds.
Mix the crushed spices with lemon juice, garam masala, cayenne, salt, tomato paste, bay leaves, and plain yogurt.
Incorporate this mixture into the vegetable and chicken mixture, cover, and refrigerate for several hours to marinate the flavors.
Using a large, heavy skillet, cook the mixture covered over low heat for 10-15 minutes, stirring frequently to prevent sticking.
