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Recipe
Taiwanese-style Biryani
Taiwanese Spiced Rice Delight
4.9 out of 5
In Taiwanese cuisine, the flavors are delicate yet vibrant, with a focus on fresh ingredients and aromatic spices. This Taiwanese-style Biryani combines the fragrant spices of the traditional Indian dish with the unique flavors of Taiwanese cuisine, resulting in a delightful fusion of cultures.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-fat, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
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.
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2 cups (400g) basmati rice 2 cups (400g) basmati rice
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, thinly sliced 1 onion, thinly sliced
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon ginger, grated 1 tablespoon 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 five-spice powder 1 teaspoon five-spice powder
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1 cup (200g) mixed vegetables (carrots, peas, corn) 1 cup (200g) mixed vegetables (carrots, peas, corn)
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1 cup (200g) diced chicken or tofu for vegetarian option 1 cup (200g) diced chicken or tofu for vegetarian option
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable 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): 350 kcal / 1465 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 55g, 4g
- Protein: 15g
- 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 vegetable oil over medium heat. Add the sliced onion and cook until golden brown.
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3.Add the minced garlic and grated ginger to the pot and sauté for another minute.
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4.Stir in the turmeric powder, cumin powder, coriander powder, and five-spice powder. Cook for a minute to release the flavors.
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5.Add the mixed vegetables and diced chicken or tofu to the pot. Cook for 5 minutes, stirring occasionally.
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6.Add the soaked and drained basmati rice to the pot and mix well with the vegetables and chicken/tofu.
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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.
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8.Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
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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.
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