Biryani Puffs
Ingredients
- 2 pcPuff pastry (chilled)
- 300 gGround chicken
- 150 gWhite rice (cooked and cold)
- 1 pcOnion (finely sliced)
- 30 gghee
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 tspCumin seeds
- 1 pcHot chili pepper (finely chopped)
- 2 tbspyogurt Indian
- 5 pcMint fresh (leaves chopped)
- 1 pcEgg (beaten)
- 1 pinchGray sea salt
- 15 gFresh ginger (grated)
Method
Golden, flaky pastry shells opening onto an intensely fragrant chicken and rice filling. A perfect balance of crispy exterior and tender, spiced heart.
- 1
Heat the ghee in a sauté pan. When it is hot, add the cumin seeds. Once they sizzle, add the chopped onion and brown it until well colored.
- 2
Add the garlic, grated ginger, chili, and minced chicken. Stir in the garam masala, turmeric, and salt. Cook while stirring: the meat should be seared and the spices should be fragrant.
- 3
Stir in the cooked rice and yogurt. Mix well so the rice absorbs the cooking juices without being crushed. Add the chopped mint at the end of cooking. The mixture should be bound but not liquid.
- 4
Roll out the puff pastry and cut into squares. Place a spoonful of filling in the center. Fold into a triangle and seal the edges by pressing firmly with a fork.
- 5
Brush the top with the beaten egg. Bake at 200°C for 20 to 25 minutes. The puffs are ready when the pastry is well puffed and has a golden brown color.
Frequently asked questions
How do you get this dish right?
- Do not overfill the puffs, otherwise they will burst open during baking.
- Use day-old rice, it mixes better without getting mushy.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat for 5 minutes in a hot oven to restore crispness.
