Middle eastern dishes have always been my favorite food. When I lived in Reno, I had the chance to have a wonderful Arabic chicken biryani in a very welcoming restaurant. However, getting the recipe wasn’t easy. Nonetheless, I was up to the task. Here is how it happened:
On a chilly autumn evening, my family and I chose to dine out at a Middle Eastern restaurant in Reno. Upon arrival, the kind-hearted owner welcomed us with open arms, literally and figuratively. The owner appeared to be of Iraqi origin. He offered us a warm smile upon greeting us into his restaurant. We chose a table in the corner and anxiously waited for our orders—the Arabic chicken biryani, which the owner had recommended. This fragrant dish contained succulent chicken and basmati rice. In addition, a mixture of Middle Eastern spices tantalized our taste buds.
While we were sitting and waiting for our orders, a waitress unexpectedly burst into song. Amid the bustling and jovial restaurant atmosphere, she drew cheerful interactions, not just among her colleagues. Furthermore, she also drew interactions between her colleagues and the satisfied customers.
Her clear and strong singing voice filled the restaurant with a beautiful Arabic ballad, deeply captivating everyone there. Additionally, as she moved between each table, our family was drawn into her heartfelt performance. We were all spellbound by her emotional vocal charms.
The Iraqi man, whose daughter had just finished her song, came by with a proud smile to see how we were faring. Notably, he emphasized that music, in particular, lay at the heart of their culture. Additionally, he enthusiastically described his daughter’s singing talent.
Our dish of steaming biryani arrived shortly afterwards and was just as delicious as the owner had promised us. The chicken was succulent and bursting with flavor, the rice was fragrant and cooked to perfection, complemented by delicately balanced spices that added a pleasant warmth. We delighted in our repast, appreciating every bite, and enjoyed making conversation with the affable personnel.
As we concluded our feast and started to exit, I couldn’t fight off my impulse to query the Iraqi man for the biryani recipe. At first, he was uncertain of divulging what he claimed to be a carefully preserved family mystery; however, after pressing him further, I was lucky enough to get the secret revealed to me.
As we said our goodbye to another wonderful evening, and stepped out into the cool night air, the memory of being in the restaurant lingered sweetly in my thoughts. The experience of dining at the restaurant was truly remarkable; it had succulent biryani, a gifted vocalist and hospitable staff that all combined to make it an evening like no other. I was eager to come back and sample some of the other offerings from the menu and determine if the vocalist would have another musical showcase.
The biryani’s intricate composition fascinated me and I couldn’t wait to emulate it at home; however, I knew doing so wouldn’t come easily. The recipe necessitated uncovering a range of specialized herbs and spices that were new to me. But I was up for the challenge, and I decided to do my best to honor the traditions and flavors of this middle eastern cuisine.
As we drove home, I anticipated the work required and became excited at the prospect of buying necessary ingredients and scheduling cooking for the next few days. A mental list of items needed came to me and taking it head-on seemed like a great challenge. I was hoping with some luck and some work that I could bring a fraction of the helpful spell and individual taste associated with the Arabic chicken biryani dish I had been regaled with in Reno to life.
Here is the recipe for this incredible dish. While it may require some effort, it is definitely worth the time and effort.
Ingredients (for 8 to 10 people):
- Cut 2 pounds of chicken breasts into 1/2 inch cubes and fry over medium heat for 10 minutes. Serves 8 to 10.
- 1 tablespoon grated fresh ginger
- 2 1/2 teaspoons salt
- 1 teaspoon turmeric
- 1/4 teaspoons chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- Thinly slice 2 medium onions and fry until light golden brown.
- 1 cup yoghurt
- 2 tablespoons lemon juice
- 4 tablespoons fresh mint, chopped
- 4 tablespoons fresh coriander, chopped
- 1 small chilli, finely chopped
- 4 tablespoons cooking oil
- 3 cups basmati rice
- 10 cups water
- 1/8 teaspoon saffron
- 4 tablespoons fried cashew nuts
How to make the Arabic chicken biryani?
- In the bowl, combine chicken with ginger as well as 1 1/2 teaspoons of salt, a pinch of turmeric powder, chili powder, ground cinnamon, cloves and a hint of cardamom. Let the mixture stand for 10 minutes. Then, add onions, yogurt, add some lemon juice, mint, cilantro, chili, and 2 tablespoons of oil to the bowl and mix everything together. Allow the mixture to marinate for 1 hour.
- In a saucepan, bring 3 cups of water to a boil and then add the rice; cook it over medium to low heat for 10 minutes. Once done, drain the cooked rice and reserve 3 cups of cooking water for future purposes.
- Set the oven to 350°F. Begin by layering cooked rice in an even layer over the bottom of a casserole dish. Next, spoon chicken mixture atop the rice. Top the chicken with another layer of cooked rice and drizzle remaining oil over the top of it all.
- In a separate bowl, combine the reserved cooking water with saffron and 1 teaspoon of salt. Evenly spread the mixture on top of the casserole in its baking dish and cover it with a lid. Place into the preheated oven to bake for an hour.
- Once the biryani is finished cooking, garnish it with cashews and serve steaming hot for an amazing meal experience. Enjoy!
I hope you enjoy this delicious and aromatic Arabic chicken biryani recipe as much as my family and I did. It’s sure to be a hit with anyone who loves flavorful, comforting dishes. Happy cooking!
