Gulf Biryani

Biryani is a popular dish of India and an all time favorite all over the world. With the Asia and being so close to India you can not help but see why so many Asian and gulf countries have adapted their on version of biryani. I have yet to meet a biryani that I did not like. Here is my version of a gulf style biryani.

2 large chicken breast, skinless
1/3 cup peas
1 tablespoon ginger, grated
1 tablespoon garlic, diced
2 medium red potatoes, diced
1 carrot, diced
2 green chili peppers, diced
1 large zucchini, diced
1/2 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon coriander
1/4 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon amchur
1 teaspoon curry powder
Salt and pepper to taste
3 tablespoons vegetable oil
1/3 cup onions, diced
1/2 cup yogurt
1 tablespoon tomato paste
1/2 juice from 1 lemon
1/4 cup parsley, chopped
1/4 mint, chopped
2 cinnamon sticks
4 whole cloves
1 cup basmati rice, cleaned and soaked for 30 minutes
2 cups water

1. Boil potatoes in 4 quart pan on medium for 15 minutes, when done pee and dice. Set aside. In a 10” skillet heat 1 tablespoon of vegetable oil on medium-high heat. Add onions, carrot, zucchini, ginger, garlic, potatoes and peas. Cook vegetables until golden and then lower heat to low-medium. Set aside.

2. In a 10 inch skillet on low-medium heat add 1 tablespoon of vegetable oil, cumin seeds, coriander, curry powder, chili powder, garam masala, cinnamon, cardamom, amchur, salt and pepper and green chilies. Saute for 2 minutes then raise heat to medium and add chicken breast, cook covered for 15 minutes on each side. After 30 minutes then reduce heat to low-medium adding vegetable mixture then mix parsley, mint, lemon, tomato paste and yogurt, add. Cook mixture on low for 10 minutes.

3. Meanwhile, in a 2 quart saucepan add 1 tablespoon of vegetable oil, 1 cup of basmati rice and 4 whole cloves with 2 cups water (water should be only about a 1/2 inch above the rice). Boil, and then reduce heat to low and cook 10 minutes. 
4. In a 4 quart saute pan add rice and chicken mixture, mix. Simmer on low for 15 minutes covered.

Yields: 4 servings

4 Responses to Gulf Biryani

  • JennDZ - The Leftover Queen says:

    Wow! That looks like one nice plate of food! I love it!

    Welcome to The Foodie Blogroll!

  • sarah says:

    I made this last night using beef not chicken, and although the cooking process is very long, it is certainly worth it. Very good recipe!

  • Noor says:

    Thanks so much I am glad you enjoyed it. I think everything I cook must cook must be long :P

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