Chinese-style Biryani


Chinese-style Biryani

Biryani with a Chinese Twist

Biryani is a popular South Asian dish that is traditionally made with rice, spices, and meat. In this recipe, we will be adapting the classic Biryani to Chinese cuisine by incorporating Chinese spices and flavors. The result is a delicious fusion dish that is sure to impress.

Jan Dec

30 minutes

20 minutes

50 minutes

4 servings


Dairy-free, Gluten-free, Nut-free, Low-fat, Low-sugar


Vegetarian, Vegan, Paleo, Keto, High-fat


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.


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


  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.