Chicken Biriyani with Mushroom and Asparagus

Mushroom and Asparagus Chicken Biriyani Recipe from India

Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Chicken Biriyani with Mushroom and Asparagus is a flavorful and aromatic dish that combines tender chicken, earthy mushrooms, and crisp asparagus with fragrant spices and basmati rice. This recipe is a delicious twist on the traditional biriyani, adding a unique and tasty combination of ingredients.

History

Biriyani is a popular dish in South Asian cuisine, with roots in the Mughal Empire. It is a flavorful and aromatic rice dish that is typically made with meat, rice, and a blend of spices. This version of Chicken Biriyani with Mushroom and Asparagus adds a modern twist to the classic recipe, incorporating fresh vegetables and a variety of spices for a unique and delicious flavor.

Ingredients

1 medium onion, chopped coarsely
1 cup of basmati rice, washed until there is no starch left
1 medium green pepper, chopped coarsely
1 packet of button mushrooms, chopped into quarters
1 bunch of asparagus, chopped coarsely (separate the stems from the tips)
1 tomato, deseeded and chopped finely
1 300 g packet of chicken mini-fillets, chopped into coarse chunks (any cut of chicken will do fine)
1 generous chunk of frozen garlic pulp, thawed
1 generous chunk of frozen ginger pulp, thawed
1 tsp of salt
1 tsp of turmeric
1 tsp of garam masala
1 tsp of ground cumin
2 tsp of ground coriander
2 bay leaves
1 pinch of whole cumin seed

How to prepare

First, heat a large frying pan or wok with a transparent lid. Use a couple of tablespoons of vegetable oil, such as cholesterol-free sunflower oil.
Heat some oil in the karahi.
Add cumin seeds to the hot oil.
When the oil is hot, add a pinch of cumin seeds and stir until they splutter.
Next, add the chopped onion and green pepper to the pan. Fry until the onion is soft, translucent, and the pepper starts to char slightly.
Add the peppers and onions and stir-fry on high heat.
Fry until the onions are browned.
Then, add the chopped chicken pieces and stir-fry on high heat. Immediately add the pulped garlic and ginger, and continue stirring on high heat.
Add the chopped chicken.
Then, add the garlic and ginger.
After a few minutes, add the chopped asparagus stems and mushrooms. After about a minute, add all the ground spices according to the given measurements. Stir-fry until the mushrooms are reduced and the chicken is well cooked.
Add the asparagus stems and mushrooms.
Add the ground spices.
Once the chicken is cooked (approximately 5 minutes), add the washed rice to the pot. Stir-fry on high heat.
Stir-fry until the chicken is cooked.
Add the washed rice.
When the rice is coated in the pan juices, add just under twice the amount of water as there is rice. Immediately stir in the tender asparagus tips and chopped tomato pieces. Keep the flame on high to bring the water to a vigorous boil.
Add the water.
Add the asparagus and tomato.
Cover the pan with the lid and let it boil for about 1 minute. Then, reduce the flame to the lowest setting and set a timer for 15 minutes. Keep the lid on and do not remove it during this time.
Bring to a boil on high heat.
Let it steam for 15 minutes.
After 15 minutes, turn off the heat. Remove the lid and gently fold the rice a couple of times. Put the lid back on and let it rest for another 15 minutes. It will be ready to eat after that!
Done.
Serve with a side salad of onion, cucumber, and tomato dressed in salad vinegar. Enjoy!

Variations

Substitute the chicken with lamb or beef for a different flavor profile.
Add raisins and nuts for a touch of sweetness and crunch.
Use different vegetables such as bell peppers, peas, or carrots for added color and texture.

Cooking Tips & Tricks

Make sure to wash the basmati rice until there is no starch left to ensure fluffy and separate grains.

- Use a transparent lid when cooking the biriyani to monitor the cooking process without lifting the lid.

- Stir-fry the chicken and vegetables on high heat to seal in the flavors and ensure a delicious final dish.

- Let the biriyani rest for 15 minutes after cooking to allow the flavors to meld together and the rice to fully absorb the spices.

Serving Suggestions

Serve the Chicken Biriyani with Mushroom and Asparagus with a side salad of onion, cucumber, and tomato dressed in salad vinegar for a refreshing contrast to the rich and flavorful biriyani.

Cooking Techniques

Stir-frying the chicken and vegetables on high heat ensures that they are cooked quickly and retain their natural flavors and textures.

- Letting the biriyani steam on low heat allows the rice to absorb the flavors of the spices and ingredients, resulting in a fragrant and delicious dish.

Ingredient Substitutions

Use brown rice or quinoa instead of basmati rice for a healthier alternative.

- Substitute the mushrooms with zucchini or eggplant for a different flavor and texture.

Make Ahead Tips

Prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This will save time and make the cooking process more efficient.

Presentation Ideas

Serve the Chicken Biriyani with Mushroom and Asparagus in a large serving dish garnished with fresh cilantro leaves and lemon wedges for a colorful and appetizing presentation.

Pairing Recommendations

Pair this Chicken Biriyani with Mushroom and Asparagus with a refreshing cucumber raita or mint chutney for a cooling contrast to the spicy flavors of the biriyani.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the biriyani in a microwave-safe dish and heat on high for 2-3 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: None

Summary

This Chicken Biriyani with Mushroom and Asparagus recipe is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious option for a meal.

Summary

Chicken Biriyani with Mushroom and Asparagus is a delicious and flavorful dish that combines tender chicken, earthy mushrooms, and crisp asparagus with fragrant spices and basmati rice. This recipe is a modern twist on the classic biriyani, adding a unique and tasty combination of ingredients for a satisfying and nutritious meal. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Chicken Biriyani with Mushroom and Asparagus. It was a warm summer day, and I was visiting my dear friend Margaret who lived in a quaint little cottage on the outskirts of town. Margaret was known for her culinary skills, and I always looked forward to spending time in her kitchen, learning new dishes and exchanging recipes.

On that particular day, Margaret had a group of friends over for lunch, and she had prepared a feast fit for a king. The aroma of spices filled the air, and my mouth watered as I watched her effortlessly move around the kitchen, adding a pinch of this and a dash of that to her dishes. But it was the Chicken Biriyani with Mushroom and Asparagus that caught my eye.

As Margaret plated the dish, she explained to us how she had learned the recipe from a dear friend who had traveled to India and brought back the authentic flavors of the region. The combination of tender chicken, earthy mushrooms, and crisp asparagus, all cooked together with fragrant spices and basmati rice, was a culinary delight like no other.

I knew then and there that I had to learn how to make this dish myself. Margaret graciously shared the recipe with me, and I made a mental note to recreate it in my own kitchen.

Back at home, I gathered all the ingredients I would need to make the Chicken Biriyani with Mushroom and Asparagus. The list was long, but I was determined to master this recipe. I started by marinating the chicken in a blend of yogurt, ginger, garlic, and a medley of spices. As the chicken soaked up the flavors, I prepared the mushrooms and asparagus, cutting them into bite-sized pieces.

In a large pot, I heated some ghee and added the marinated chicken, letting it brown on all sides before removing it from the pot. In the same pot, I sautéed onions, garlic, and ginger until fragrant, then added the mushrooms and asparagus, letting them cook until tender.

Next, I added a mix of spices – cardamom, cinnamon, cloves, and bay leaves – letting them release their aromas before adding the basmati rice. I stirred everything together, making sure the rice was coated with all the flavors in the pot, before adding chicken broth and bringing it all to a boil.

Once the mixture was boiling, I reduced the heat, covered the pot, and let the biriyani simmer until the rice was cooked through and the flavors had melded together beautifully. The final touch was to sprinkle some fresh cilantro on top, adding a burst of color and freshness to the dish.

When I finally plated the Chicken Biriyani with Mushroom and Asparagus, I couldn't wait to taste it. The aroma that filled the air was intoxicating, and the sight of the vibrant colors of the dish made my mouth water in anticipation.

As I took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The tender chicken, the earthy mushrooms, the crisp asparagus, all cooked to perfection and infused with the warm spices of India – it was a culinary masterpiece that I was proud to have created.

Since that day, the Chicken Biriyani with Mushroom and Asparagus has become a staple in my kitchen. I have shared the recipe with friends and family, passing on the flavors and traditions that I learned from Margaret and her friend who had traveled to India.

Every time I make this dish, I am reminded of that warm summer day in Margaret's kitchen, surrounded by friends and delicious food. And I am grateful for the opportunity to learn and grow as a cook, adding new recipes and flavors to my repertoire.

So if you ever find yourself craving a taste of the exotic, I highly recommend giving this recipe a try. I guarantee you won't be disappointed.