Sichuan Spicy Biryani

Ingredients

While the original Indian Biryani is known for its fragrant spices and rich flavors, the Sichuan Spicy Biryani takes it up a notch with the addition of Sichuan peppercorns, dried chilies, and other signature Sichuan ingredients. The heat and numbing sensation from the Sichuan peppercorns create a unique and exciting flavor profile that sets this dish apart from traditional Biryani. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) basmati rice 2 cups (470ml) basmati rice
• 1 lb (450g) boneless chicken, cut into pieces 1 lb (450g) boneless chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 Sichuan dried chilies, chopped 2 Sichuan dried chilies, chopped
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

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

Preparation

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 vegetable oil over medium heat. Add the sliced onion and cook until golden brown.
3. 3.
   Add the minced garlic, grated ginger, Sichuan dried chilies, and crushed Sichuan peppercorns to the pot. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for another minute.
6. 6.
   Add the soaked and drained basmati rice to the pot and mix well with the chicken and spices.
7. 7.
   Pour in the chicken broth, soy sauce, and rice vinegar. Season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the Biryani 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...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Sichuan dried chilies — Adjust the amount according to your spice tolerance. Remove the seeds for a milder flavor.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing to enhance their aroma.

Tips & Tricks

• For an extra kick, add a teaspoon of Sichuan chili bean paste to the Biryani.
• Serve the Sichuan Spicy Biryani with a cooling cucumber raita to balance the heat.
• Customize the protein by using shrimp, beef, or tofu instead of chicken.
• If you prefer a vegetarian version, substitute the chicken with mixed vegetables or paneer.
• Leftover Sichuan Spicy Biryani can be transformed into delicious fried rice the next day.

Serving advice

Serve the Sichuan Spicy Biryani hot, garnished with fresh cilantro. Accompany it with a side of cucumber raita and enjoy the explosion of flavors.

Presentation advice

Present the Sichuan Spicy Biryani in a large serving dish, allowing the vibrant colors of the rice and chicken to shine through. Sprinkle some additional crushed Sichuan peppercorns on top for an added visual appeal.