Biryani Puffs

Golden, flaky pastry shells opening onto an intensely fragrant chicken and rice filling. A perfect balance of crispy exterior and tender, spiced heart.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 863
• Protein: 28 g
• Carbs: 89 g
• Fat: 43 g

Ingredients

• 2 piece Puff pastry ( chilled )
• 300 g Ground chicken
• 150 g White rice ( cooked and cold )
• 1 piece Onion ( finely sliced )
• 30 g ghee
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 piece Hot chili pepper ( finely chopped )
• 2 tbsp yogurt Indian
• 5 piece Mint fresh ( leaves chopped )
• 1 piece Egg ( beaten )
• 1 pinch Gray sea salt
• 15 g Fresh ginger ( grated )

Instructions

1. Aromatic base

   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. Filling cooking

   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. Binding

   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. Assembly

   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. Baking

   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.

Chef's tips

• Do not overfill the puffs, otherwise they will burst open during baking.
• Use day-old rice, it mixes better without getting mushy.

Storage

Keeps for 2 days in the fridge. Reheat for 5 minutes in a hot oven to restore crispness.