Taiwanese-style Biryani

Ingredients

While the original Indian Biryani is known for its rich and bold flavors, the Taiwanese-style Biryani takes a lighter approach. It incorporates Taiwanese spices and ingredients to create a milder yet equally delicious version of this beloved dish. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 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
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 cup (200g) mixed vegetables (carrots, peas, corn) 1 cup (200g) mixed vegetables (carrots, peas, corn)
• 1 cup (200g) diced chicken or tofu for vegetarian option 1 cup (200g) diced chicken or tofu for vegetarian option
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 15g
• Fiber: 4g
• 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 and grated ginger to the pot and sauté for another minute.
4. 4.
   Stir in the turmeric powder, cumin powder, coriander powder, and five-spice powder. Cook for a minute to release the flavors.
5. 5.
   Add the mixed vegetables and diced chicken or tofu to the pot. Cook for 5 minutes, stirring occasionally.
6. 6.
   Add the soaked and drained basmati rice to the pot and mix well with the vegetables and chicken/tofu.
7. 7.
   Pour in the vegetable 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 liquid is absorbed.
8. 8.
   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to achieve fluffy and separate grains.
• Five-spice powder — Use a good quality five-spice powder for authentic Taiwanese flavors.
• Fresh cilantro — Add the cilantro just before serving to retain its vibrant flavor and aroma.

Tips & Tricks

• For a vegetarian version, replace chicken with tofu or extra vegetables.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of spices used.
• Serve the Taiwanese-style Biryani with a side of pickled vegetables for an extra burst of flavor.
• Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
• Leftover Taiwanese-style Biryani can be refrigerated and enjoyed the next day.

Serving advice

Serve the Taiwanese-style Biryani hot as a main course. Accompany it with a side of pickled vegetables and a dollop of yogurt for a refreshing contrast.

Presentation advice

Garnish the Taiwanese-style Biryani with a sprinkle of fresh cilantro and serve it in individual bowls or on a large platter for a beautiful presentation.