World Food Challenge

Day 92: Kuwait and Chicken Biryani

Good evening, Raffies!

Tonight we are going to Kuwait. We are going to enjoy one of Kuwait’s traditional foods: Chicken Biryani.
This dish can be found in several other countries. It actually originated in India and was brought over long time ago. Another traditional dish in Kuwait is Machboos, which we had already enjoyed for Bahrain.

The recipe I have used is this one, where you are explained step-by-step what to do.
You can find this dish with either mutton or chicken. For my version I have used chicken.
I started with the marinate a couple of hours before cooking. It turned out to be delicious. The meat was tender and the dried fruits gave this special note to the entire dish.

Ingredients:

3 c basmati rice, boilt

4 tbsp mint leaves, minced

1 tbsp coriander powder

1 tbsp garlic, minced

2 tbsp tomato purée

3 onions, sliced

8 green cardamom pods

1 tbsp milk

500 g chicken pieces, with or without bone

1 tbsp garam masala

1 pinch saffron

4 green chilies, sliced

1 can tomatoes

1 tbsp cumin seeds

1 cm ginger, peeled and minced

peanut oil

salt

pepper

coriander leaves to garnish

For marination

1 tsp chili powder

8 tbsp Greek yogurt

1 tsp turmeric powder

Start with the marinade, mix the Greek yogurt, the chili powder and the turmeric powder in a bowl. Place the chicken in the marinade and leave it  to marinate for about one hour.

Soak the saffron in the milk and set aside.

Toast the cumin seeds and the cardamom pods for about 2 minutes. Set aside.

In a large skillet, pour the oil and fry the onions until translucent. Add the cumin seeds and the cardamom pods. Stir and add the tomatoes, the tomato purée and fry for about 5 minutes.

Now add the green chilies, ginger and the garlic. Stir and fry for another minute. Time to add the coriander powder and the garam masala. Add the marinated chicken with the marinade.

Fry the chicken while stirring constantly. If necessary, you can add some water.

Add the rice and the milk with saffron and the mint. Mix well.

Cover with a lid and cook for 5 to 10 minutes on a medium-low flame. Garnish with coriander leaves and serve with raita or a chutney of your liking.

Have you ever tried chicken biryani?

Love, Raffi

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