| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 670 | 24g | 7g | 80g |
| sugars | fibre | protein | salt |
| 14g | 6g | 41g | 0.98g |
There is something fascinating about the fusion of flavors, textures, and cultures that is exemplified in the dish called Chicken Biryani with Zedoary and Turmeric. This fruit-based recipe embellishes the traditional Indian biryani with a hint of Tex-Mex zest, honoring my roots growing up in Texas. The magic in this dish lies in its complexity – a robust tapestry of sweet, spicy, and tangy nuances, gracefully intertwined in a delightful culinary ballet.
The Secret Ingredient: Zedoary
The use of the zedoary, a lesser-known relative of turmeric with a sweeter, more delicate flavor, catapults this dish from excellent to extraordinary. Its exotic flavor, paired with the warm, earthy notes of turmeric enhances the overall flavor profile of this biryani. There are many health benefits associated with zedoary. It’s known for its anti-inflammatory and antioxidant properties which may aid in boosting immunity. For more information, this research provides an in-depth analysis of the various health benefits of zedoary.
Flavor Fusion: Tex-Mex Meets Indian Cuisine
Just as I love combining traditional Southern recipes with inspired updates, this Chicken Biryani with Zedoary and Turmeric recipe ingeniously marries Indian tradition with a touch of Mexican spirit by adding a variety of fresh fruit. The mellow sweetness of the mixed fruit deftly punctuates the spicy heat, adding an unexpected yet welcome layer of complexity to the dish. Paired with a refreshing glass of Southern Sweet Tea, this biryani becomes a meal to remember.
This biryani is somewhat reminiscent of certain types of fruity, aromatic Tex-Mex dishes, notably those that incorporate dried fruit and nuts into savory recipes. At the same time, the biryani would work perfectly as the centerpiece of an Indian feast, perhaps accompanied by some tangy Mango Chutney and warm, fluffy naan.
So, whether you’re a steadfast fan of Indian cuisine or a curious food adventurer looking for your next kitchen endeavor, this Chicken Biryani with Zedoary and Turmeric is sure to be a winner. Its beautiful blend of flavors resounds in every bite, serving as a poignant reminder of why I, and an increasing number of people around the world, love this delicious fruit-based recipe.
What You’ll Need
- 2 1/2 lbs Chicken, skinned and cut into pieces
- 3 cups Basmati Rice
- 1 tbsp Zedoary, crushed
- 1 tbsp Turmeric Powder
- 3 medium-sized Onions, thinly sliced
- 3 Tomatoes, chopped
- 2 Green Chilies, slit
- 1 tbsp Ginger-Garlic Paste
- 4 cups Chicken Broth
- 1/4 cup Yogurt, well beaten
- 1/2 cup Fresh Coriander leaves, chopped
- 1/2 cup Fresh Mint leaves, chopped
- 5 Cloves
- 2-inch Cinnamon Stick
- 4 Cardamom Pods
- 1 Bay Leaf
- 1 Star Anise
- 1/2 tsp Ground Fennel Seeds
- 1 Lemon, juiced
- Salt, to taste
- 3 tbsp Vegetable Oil
- 1/4 cup Ghee
- 1/2 cup Raisins
- 1/2 cup Almonds, blanched and silvered
- 2 cups of Mixed Fresh Fruit (like Pineapple, Apple, and Grapes), cubed
Method
Step One
Season the chicken with salt and the turmeric powder, mix well and allow to marinade for 30 minutes.
Step Two
While the chicken is marinating, rinse the basmati rice in cold water 2-3 times until the water runs clear. Soak the rice in water for about 30 minutes.
Step Three
Heat the vegetable oil and half of the ghee in a large pan. Add the cloves, cinnamon stick, cardamom pods, bay leaf, star anise and ground fennel seeds. Sauté until they start to sizzle and release their aroma.
Step Four
After that, add sliced onions and green chilies. Cook until onions become golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.
Step Five
Next, add the chopped tomatoes and cook until they turn soft and mushy. Stir in the crushed zedoary and continue to cook for a couple of minutes.
Step Six
Add the marinated chicken pieces to the pan and stir well to coat with the spices. Cover and cook on a slow flame until the chicken is half-cooked.
Step Seven
In another pan, bring the chicken broth to a boil. Drain the rice and add it to the boiling broth. Cook the rice until it’s 70% done. Drain and set aside.
Step Eight
To the half-cooked chicken, add the beaten yogurt, chopped coriander and mint leaves. Mix well and layer the partially cooked rice over the chicken. Drizzle the lemon juice, remaining ghee, raisins and almonds over the rice.
Step Nine
Cover the pan and cook on a low flame for 20-30 minutes or until the rice is fully cooked and the flavors are well absorbed.
Step Ten
Finally, top with the cubed mixed fresh fruits. Gently mix before serving your Chicken Biryani with Zedoary and Turmeric.
