Recipe: Mexican Mole BiryaniDescription: A fusion dish combining the rich flavors of Mexican mole sauce with the aromatic spices of biryani, served with avocado and cilantro.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 2 cups long-grain rice, 1 cup mole sauce, 500 g shredded chicken, 0.5 cup pumpkin seeds, 1 teaspoon cumin, 1 teaspoon coriander, 2 tablespoons olive oil, 3 cups chicken stock, 1 piece onion, 1 piece avocado, 0.25 cup cilantroInstructions: Rinse the long-grain rice under cold water until the water runs clear. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add ground cumin and ground coriander to the onions and sauté for 1 minute until fragrant. Stir in the shredded chicken, cooking for an additional 5 minutes. Add mole sauce to the pot, stirring to coat the chicken evenly. Add the rinsed long-grain rice and chicken stock, stirring to combine. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the rice is tender and the liquid is absorbed. In a separate small pan, toast the pumpkin seeds over medium heat until golden brown, stirring frequently. Remove the biryani from heat. Let it sit, covered, for 5 minutes. Fluff the rice with a fork. Serve the biryani with sliced avocado on top and garnish with toasted pumpkin seeds and chopped cilantro.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mexican, Fusion, Rice, PoultryThis Mexican Mole Biryani recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.