Korean-inspired Biryani


Korean-inspired Biryani

Kimchi Biryani: A Fusion of Korean and Indian Flavors

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!

Jan Dec

30 minutes

30 minutes

60 minutes

4 servings


Omnivore, Gluten-free, Dairy-free, Nut-free, Low-FODMAP


Vegan, Vegetarian, Paleo, Keto, High-FODMAP


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.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 12g, 3g
  • Carbohydrates (total, sugars): 60g, 3g
  • Protein: 25g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. 2.
    In a large pot, heat the sesame oil over medium heat. Add the sliced onion and sauté until golden brown.
  3. 3.
    Add the minced garlic and grated ginger to the pot and cook for another minute.
  4. 4.
    Add the chicken pieces to the pot and cook until they are browned on all sides.
  5. 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.
  6. 6.
    Add the chopped kimchi and gochujang to the pot and mix well with the chicken and spices.
  7. 7.
    Add the soaked and drained basmati rice to the pot and gently stir to combine with the chicken and kimchi mixture.
  8. 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.
  9. 9.
    Remove the pot from heat and let it sit, covered, for 5 minutes.
  10. 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.