Chicken Buryan Recipe
Chicken Büryan (Trakya-Style Oven-Baked Chicken and Rice)
Chicken büryan or chicken kapama is a dish prepared in almost every home in Thrace, with slight variations. For example, we make it with tomato paste and call it chicken kapama. Since I have already shared that version, I decided to share this tomato-free variation under the name of büryan.
In fact, the difference between chicken kapama and büryan is not just the use of tomato paste. Chicken kapama is cooked on the stovetop in a wide pan, whereas büryan is baked in the oven.
The Origins and Characteristics of Büryan
Büryan is a dish inherited from Ottoman cuisine and is still widely made, especially in the Thrace region of Turkey. However, in different regions, different dishes also carry the same name. This is because the word "biryan" originates from Persian cuisine, meaning "roasted" or "cooked." Traditionally, büryan is prepared in a tandoor, but over time, different cooking methods have been adopted in various regions, incorporating unique flavors.
One of the most well-known characteristics of büryan is that the meat is slow-cooked at a low temperature, resulting in an incredibly tender texture. This slow-cooking method preserves the meat’s juices and intensifies its flavor. In the Thrace-style büryan, this traditional cooking technique is adapted to the oven, where the chicken is cooked with broth to achieve a similar taste.
Characteristics of Thracian Cuisine
Thracian cuisine is rich in Balkan and Ottoman influences. Ingredients used in the region are typically natural and locally sourced. Lamb, mutton, and chicken are commonly used in meat dishes. Dairy products such as cheese and yogurt are also essential components of Thracian cuisine. Some of the most well-known dishes from this category include "ekşimikli biber" (pepper with curd cheese) and "dızmana" (a type of Balkan pastry).
Dishes in the region are generally prepared with simple yet flavorful ingredients. Onions, tomato paste, peppers, and paprika are widely used in Thracian cooking, not only to enhance the flavor but also to a vivid colour in food.
In the Thracian-style chicken büryan, although ground red pepper is used, it’s not added in a quantity that would significantly color the dish. In this recipe, ground red pepper is used solely for its flavor, not for its color.
If you haven't tried Thracian-style chicken büryan before, its ease of preparation and rich taste will make it a staple in your kitchen after just one try.
Enjoy the recipe!
Chicken Buryan Recipe with Video
Ingredients
- 1 kg chicken thighs
- 1 onion
- 1.5 cups rice
- 5 tablespoons olive oil
- 1 liter hot water
- Salt
- 1 teaspoon ground red pepper
- 1 teaspoon thyme
- ½ teaspoon black pepper
For the chicken broth:
- 1 celery stalk
- 1 small carrot
- ½ onion
- 2 bay leaves
Preparation
- Place the chicken in a pot, add the water, celery, carrot, onion, and bay leaves. Cover and cook until the chicken is tender.
- In a separate pan, heat the olive oil and sauté the finely chopped onion until soft.
- Add the washed and drained rice and sauté for a few minutes.
- Add salt, red pepper, thyme, and black pepper. Mix well and remove from heat.
- Spread the rice evenly in a 30 cm baking dish.
- Arrange the chicken pieces on top.
- Pour 3 cups of the chicken broth over the dish.
- Cover with a pan lid or foil and bake in a preheated oven at 180°C (350°F) until most of the liquid is absorbed.
- Remove the cover and continue baking until the liquid is fully absorbed. Then take it out of the oven.
Enjoy your meal!