Middle Eastern Biryani with a Chili Mango Sauce

Layer upon layer of flavor, sweetened slightly with sweet cherries and a spicy chili mango for a burst of flavorful heat.

Total Time:
40 min

Servings:
10

Ingredients

3 Tbsp cumin

3 Tbsp salt

2 Tbsp black pepper

1 Tbsp cayenne pepper, ground

2 Tbsp paprika

3 Tbsp olive oil

3 lbs chicken thighs, cut into 1-inch strips

6 cups vegetable stock

1 Tbsp saffron

3 Tbsp salt

2 Tbsp white pepper

4 cups long grain rice

¼ cup rice vinegar

2 Tbsp lime juice

3 Tbsp garlic, minced

4 ea Piri Piri peppers, seeded

2 Tbsp salt

2 cups DOLE® Chef-Ready Cuts Mango Cubes

1 ½ cups DOLE IQF Dark Sweet Cherries, thawed, cut in half

½ cup parsley, picked from stem

1 cup yellow onion, diced

1 cup roma tomatoes, diced

Combine cumin, 3 Tbsp salt, pepper, cayenne pepper, and paprika in a small bowl and mix thoroughly. Season chicken liberally with mix.
Heat olive oil in large frying pan over medium high heat. Cook chicken for 5 minutes per side or until internal temperature of 165 degrees.
Remove from pan and allow to rest for 5 minutes.

In a stock pot bring vegetable stock, saffron, 3 Tbsp salt and white pepper to a boil. Add rice and reduce to low heat.
Cover and cook until liquid is absorbed and rice is soft.
Remove from heat and keep warm for service.

In a blender combine vinegar, lime juice, garlic, peppers and salt on low for 30 seconds or until peppers are minced. Add mango cubes and pulse, leaving pieces of mango in sauce.