Chinese biryani?????
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
– Aromas and Flavours from my Kitchen
Difficulty :Easy
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
Step 1:
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.
Step 2:
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.
Step 3:
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 😀
Aromas and Flavors from my Kitchen 
Looks and sounds super yum with the ingredients 🙂
LikeLiked by 1 person
Thank you 🙂 for the nice comment.
LikeLike
Thank you for sharing! 🙂
LikeLiked by 1 person
On the lunch menu for the coming Friday Insha Allah! Thank you!
LikeLiked by 1 person
Most Welcome 🙂 InshaAllah you will love it. Make sure you deseed the chillies well.
LikeLike
I am the family’s spice champion, I might just keep them !
LikeLiked by 1 person
Well then. Actually I leave a few seeds in 😀
LikeLiked by 1 person
Sounds yummy!
LikeLiked by 1 person
Thank you Arl 🙂 It turns out real tasty..
LikeLike
I’ve never heard of biryani before so thank you so much for bringing it this week to FF! It looks lovely!!
LikeLike
Biryani is an Asian version of Paella or Jambalaya. This version of biryani is my family’s own. Thank you for liking it 😀
LikeLiked by 1 person
Definitely a delicious dish! Goes great with baked chicken. Yum.
LikeLiked by 1 person
Thank you so much 😀 And baked chicken just like yours. Yummm….drooool .Can’t forget that recipe 😉
LikeLike
I use to sail with Indian crew onboard. Our Indian Chiefcook always serve Biryani with Raita for Sunday Lunch. And I must say, this is my first time for Chinese Biryani.
It is so nice of you to share it and bring it to the party.
Happy Fiesta Friday!!!
LikeLike
Thank you so much for your kind comments. Actually Chinese biryani would go well with raita too.
Happy FF to you too 🙂
LikeLike
What a great dish, I love rice and rice dishes and this is wonderful. It’s making me really hungry.
LikeLike
Thanks dear 🙂 This recipe is relatively easier than the traditional biryani.
LikeLike
Wow
We are fond of Biryani
It is nice to know that chinese liking the dish
I have tasted and is good dish for health concious persons because it has least oil and spices
LikeLiked by 1 person
Thank you so much. I would love to make it for you 🙂
LikeLike
Sounds and looks delicious. I am a big rice fan and I would love this with lamb 🙂
LikeLiked by 1 person
Thank you 🙂 It tastes best with Lamb. Chicken should be the second option 🙂
LikeLike
Inshallah I will try
LikeLike
This sounds delicious! I bet it is aromatic too with the wonderful spices you used.
LikeLiked by 1 person
It really is aromatic and flavorful 🙂 plus it is light on the palate. You will enjoy it, I am sure
LikeLiked by 1 person
It looks excellent with the addition of black cumin seeds, SKD 🙂 I love cooking with lamb 😉
LikeLiked by 1 person
Thanks Linda 🙂 It tastes best with lamb. And the flavor of black seeds in this dish comes out very well.
LikeLike
Looks delicious, my kind of meal, yum!
LikeLiked by 1 person
Thank you Lily 🙂 That’s so nice of you…
LikeLike
ooh what a fab idea, looks really yummy!!
LikeLike
Thanks a lot Michelle. Its really encouraging ☺
LikeLike
good recipe! thanks for sharing!
LikeLike
Thank you Simi ☺
LikeLike
Reblogged this on cookwithsingh and commented:
Now this is something worth trying out. Looks quite interesting!
LikeLike
Oh sure you must. Wouldn’t be disappointed at all 👍
LikeLike
I absolutely LOVE making and eating Biryani! The Chinese Biryani sounds intriguing! Definitely need to give this a try! 🙂
LikeLike
You must try it. You will be glad you discovered it . Thanks for the kind comment 🙂
LikeLike
sounds delicious!
LikeLike
Thank you 🙂
LikeLike
Such a great idea!
LikeLike
Thank you 🙂
LikeLike
Looks yummy must try
LikeLiked by 1 person
Thank you 🙂 You should then and maybe call me to dinner 😀
LikeLike