Chinese-style Biryani is a delicious fusion dish that combines the aromatic spices of traditional Biryani with Chinese flavors. Here’s a simple recipe to make it at home:
Chinese Biryani Recipe
(Serves 4)
Ingredients:
- For the Rice:
- 2 cups basmati rice (soaked for 30 mins)
- 4 cups water or chicken/vegetable stock
- 1 tsp salt
- 1 star anise
- 1 cinnamon stick
- 2-3 green cardamom pods
- 1 bay leaf
- For the Chicken/Vegetable Stir-fry:
- 500g chicken (boneless, cut into pieces) or tofu/mixed veggies
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce (optional)
- 1 tbsp chili garlic sauce (adjust to taste)
- 1 tbsp ginger-garlic paste
- 1 onion (sliced)
- 1 bell pepper (sliced)
- 1 carrot (julienned)
- 1 cup cabbage (shredded)
- 2-3 green chilies (slit, optional)
- 2 tbsp oil (sesame or vegetable)
- 1 tsp Chinese five-spice powder (or Sichuan peppercorns)
- ½ tsp black pepper
- 1 tsp sugar
- Fresh cilantro & spring onions (for garnish)
Instructions:
- Cook the Rice:
- Drain soaked rice. In a pot, boil water/stock with salt, star anise, cinnamon, cardamom, and bay leaf.
- Add rice, cook until 70% done (al dente). Drain excess water and set aside.
- Prepare the Stir-fry:
- Heat oil in a wok/pan. Add ginger-garlic paste, onions, and green chilies. Sauté until fragrant.
- Add chicken/tofu/veggies and stir-fry on high heat until partially cooked.
- Add soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, five-spice powder, sugar, and black pepper. Mix well.
- Toss in bell peppers, carrots, and cabbage. Cook for 3-4 minutes until veggies are crisp-tender.
- Layer the Biryani:
- In a large pot, layer half the partially cooked rice, then the stir-fried chicken/veggies, and top with remaining rice.
- Cover with a tight lid and cook on low heat for 15-20 mins (dum cooking) to let flavors blend.
- Serve:
- Garnish with chopped cilantro and spring onions.
- Serve hot with a side of chili oil or soy-based dipping sauce.
