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.

Middle Eastern Biryani with a Chili Mango Sauce

Total TimeTotal Time: 40 min

ServingsServings: 10


Seasoned Chicken Thighs

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

Chili Mango Sauce

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


Seasoned Chicken Thighs

  1. Combine cumin, 3 Tbsp salt, pepper, cayenne pepper, and paprika in a small bowl and mix thoroughly. Season chicken liberally with mix.
  2. 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.
  3. Remove from pan and allow to rest for 5 minutes.


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

Chili Mango Sauce

  1. 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.

To Serve

  1. In a large bowl add rice, chicken, cherries, parsley, tomatoes and onions. Add ½ cup of sauce and toss well.
  2. Serve with additional sauce on the side.

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