Biryani ,as we all know is a one pot rice and meat dish which has its roots in South Asia. There are different theories regarding the origin of Biryani, with the most popular being that it was brought to India by the Mogul rulers.However, the fact remains that Biryani is the most popular dish served during parties and festive occasions , especially in India and Pakistan. So much so that a dinner party whatever the occasion ,without Biryani as the main course is considered incomplete.
Pilaf, Pilao or pulao are the lighter versions of biryani. We are all familiar with Hyderabadi biryani, Pakistani biryani, the Burmese danpauk,Middle eastern kabsa or Singaporean Nasi Beriani Gam.
But ‘Chinese biryani’ is one version which I am sure even the Chinese have never heard of. This recipe is little known outside our family. I am sharing this awesome dish with you today. It is easy to make and not one bit spicy despite the amount of green chilli (mild and sweet peppers deseeded) added to the dish.I don’t know how this dish got it’s name, but you have to try this in your kitchen to experience this amazingly delicious version of biryani. But if you happen to share this,please remember to say you got this recipe from this blog 🙂
Recipe: Chinese biryani
Spice level : mild
Quantity : Serves 6-8 persons
What you need:
- 1 kilo/2.2 lb aromatic long grain rice (Basmati) soaked for half an hour
- 1.5 kilos/3.3 lb Lamb or chicken pieces
- 200 g long green peppers slit and deseeeded completely
- 1 cup oil
- 4 each of cloves, cardamom and cinnamon( 1 inch each )
- 1/4 cup black cumin seeds
- 4 tsp. ginger garlic paste
- 1 tsp. ajinimoto/chinese salt 😉
- salt to taste
- 2 cups grated onions
- 1 cup chopped mint and cilantro leaves
Add 2 tsp. ginger garlic paste , salt and enough water to the meat and cook till tender. I like to cook it in a pressure cooker. Keep aside.
Heat oil in a deep bottom vessel and add cloves, cardamom, cinnamon and black cumin seeds in the same order. Saute them lightly making sure they don’t burn. This process releases a beautiful aroma from the spices. Now add the green peppers and fry them lightly in the oil till they turn slightly translucent. Now add the remaining 2 tsp. ginger garlic paste and saute for a minute. Now with the help of a flat ladle remove the peppers from the oil and keep aside.
Now add the grated onion to the oil and fry lightly till they turn translucent. Add the soaked and drained rice to the onions and fry for a couple of minutes. Keep stirring.Make sure the rice doesn’t stick to the bottom of the vessel.At this point add the peppers and mutton which were kept aside from step 1 and step 2. Add 4.2 pints of water ( the ratio of rice and water should be 1:2 ), Ajinimoto, salt to taste ( you can taste the water to assess how much more salt you would want to add) and the fresh herbs.Cover the vessel with a lid and cook till water is almost drained on high heat. When little water is left, lower the heat and continue cooking till water is completely drained and the rice grains have become long and done.
Serve hot.This dish can be served alone or with some yogurt. If it is an elaborate meal the ideal accompaniment to this dish would be ginger chicken ( my version) which I will feature soon.
I am taking the Chinese biryani to FF 43 hosted at The Novice Gardener. This week we have the same wonderful hosts alongside Angie, Tracy @Scratch It and Stephanie @The Cozy Cook. I am already late and I am rushing to the party because beautiful Angie has steamed delicious Corn Pudding. as I have said before corn is my favorite and I have to try this pudding while still hot. FF 43, here I come 😀