![Korean-inspired Biryani](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/biryani--korean-cuisine--3958b7b1-acdf-4c52-b4c3-a987f8c1325e.png)
Recipe
Korean-inspired Biryani
Kimchi Biryani: A Fusion of Korean and Indian Flavors
4.9 out of 5
In the vibrant world of Korean cuisine, we bring you a unique twist on the classic Indian dish, Biryani. This Korean-inspired Biryani combines the fragrant spices of India with the umami flavors of Korea, resulting in a harmonious fusion that will tantalize your taste buds. Get ready to embark on a culinary adventure that blends the best of both worlds!
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-FODMAP
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-FODMAP
Ingredients
While the traditional Indian Biryani is known for its aromatic spices and rich flavors, the Korean-inspired Biryani incorporates elements of Korean cuisine. This adaptation introduces ingredients like kimchi, gochujang (Korean chili paste), and sesame oil to infuse the dish with a distinct Korean flair. The result is a delightful fusion that marries the best of Indian and Korean culinary traditions. We alse have the original recipe for Biryani, so you can check it out.
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2 cups (400g) basmati rice 2 cups (400g) basmati rice
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1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
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1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
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2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
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1 tablespoon sesame oil 1 tablespoon sesame oil
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1 onion, thinly sliced 1 onion, thinly sliced
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4 cloves garlic, minced 4 cloves garlic, minced
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1-inch ginger, grated 1-inch ginger, grated
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1 teaspoon garam masala 1 teaspoon garam masala
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1 cinnamon stick 1 cinnamon stick
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4 cardamom pods 4 cardamom pods
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4 cloves 4 cloves
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2 bay leaves 2 bay leaves
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1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
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Salt, to taste Salt, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 60g, 3g
- Protein: 25g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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2.In a large pot, heat the sesame oil over medium heat. Add the sliced onion and sauté until golden brown.
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3.Add the minced garlic and grated ginger to the pot and cook for another minute.
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4.Add the chicken pieces to the pot and cook until they are browned on all sides.
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5.Stir in the turmeric powder, cumin powder, coriander powder, garam masala, cinnamon stick, cardamom pods, cloves, and bay leaves. Cook for 2 minutes to toast the spices.
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6.Add the chopped kimchi and gochujang to the pot and mix well with the chicken and spices.
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7.Add the soaked and drained basmati rice to the pot and gently stir to combine with the chicken and kimchi mixture.
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8.Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the flavors have melded together.
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9.Remove the pot from heat and let it sit, covered, for 5 minutes.
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10.Fluff the rice with a fork and garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Kimchi — If you prefer a milder flavor, you can rinse the kimchi before chopping it. Adjust the amount of kimchi according to your taste preference.
- Gochujang — Adjust the amount of gochujang based on your desired level of spiciness. Add more for a bolder kick or reduce for a milder taste.
Tips & Tricks
- For an extra burst of flavor, marinate the chicken in a mixture of gochujang, sesame oil, and garlic for 30 minutes before cooking.
- If you don't have kimchi on hand, you can substitute it with sauerkraut for a similar tangy flavor.
- To make the dish vegetarian, replace the chicken with tofu or your favorite vegetables.
- Serve the Biryani with a side of Korean pickled vegetables, such as radish or cucumber, to enhance the Korean experience.
- Leftover Biryani can be stored in the refrigerator for up to 3 days and makes for a delicious next-day lunch.
Serving advice
Serve the Kimchi Biryani hot, garnished with fresh cilantro. Accompany it with a side of Korean pickled vegetables and a dollop of plain yogurt or raita to balance the flavors.
Presentation advice
To elevate the presentation, serve the Kimchi Biryani in individual bowls or on a large platter. Sprinkle some additional chopped cilantro on top for a pop of color.
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