Chinese-style Biryani

Ingredients

This Chinese-style Biryani differs from the traditional Biryani in its use of Chinese spices and flavors. We will be using ingredients such as star anise, Sichuan peppercorns, and soy sauce to give the dish a unique Chinese twist. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) basmati rice 2 cups (470ml) basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced 1 tablespoon garlic, minced
• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 star anise 1 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup (60g) raisins 1/4 cup (60g) raisins
• 1/4 cup (60g) slivered almonds 1/4 cup (60g) slivered almonds
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 450 / 1884
• Fat (total, saturated): 12g / 2g
• Carbohydrates (total, sugars): 60g / 10g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. 2.
   Heat the oil in a large pot over medium heat. Add the onion, ginger, and garlic and cook until softened, about 5 minutes.
3. 3.
   Add the chicken and cook until browned on all sides, about 5 minutes.
4. 4.
   Add the cumin, coriander, turmeric, cinnamon, star anise, and Sichuan peppercorns and cook for 1-2 minutes, until fragrant.
5. 5.
   Add the rice, chicken broth, soy sauce, salt, and pepper. Bring to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Cook for 18-20 minutes, until the rice is tender and the liquid has been absorbed.
7. 7.
   Remove from heat and let sit for 5 minutes.
8. 8.
   Fluff the rice with a fork and stir in the raisins, almonds, and cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for 1-2 minutes before using to bring out their flavor.
• Cilantro — Use fresh cilantro for the best flavor.

Tips & Tricks

• Use a heavy-bottomed pot to prevent the rice from burning.
• Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffy.
• Serve with a side of Chinese pickles for added flavor.

Serving advice

Serve the Chinese-style Biryani hot, garnished with additional cilantro and slivered almonds.

Presentation advice

Serve the Chinese-style Biryani in a large, shallow bowl to showcase the colorful ingredients.