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Kimchi Chicken Biryani Recipe

Kimchi Chicken Biryani

Shalini Adams
A delicious fusion of Korean and Indian cuisine.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Asian, Fusion, Indian, Korean
Servings 3 large
Calories 739 kcal


For Marinating

  • 500 g chicken thighs, bone-in
  • 2 tbsp plain yogurt, whisked
  • 4 tbsp kimchi juice
  • 2 tsp soy sauce (I use Kikkoman)
  • 1 1/2 tsp cumin powder
  • 3/4 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground black pepper
  • 1 tsp brown sugar (add a little more if your kimchi is quite sour)

For Rice

  • 1 1/4 cup basmati rice
  • 6 cups water, divided
  • 1 tbsp salt

For Cooking

  • 2 tbsp canola oil (or other neutral-flavored oil)
  • 1 small red onion, minced
  • 4 medium bulbs of green onion, minced
  • 6 medium garlic cloves, minced
  • 1 cup kimchi (well-squeezed of juice and finely chopped, measured after squeezing)
  • chicken from marinade (set aside marinade)
  • 2 medium carrots, diced
  • 1/2 cup frozen green peas, thawed
  • liquid from marinade
  • 1 cup water
  • 1/2 cup green onion, chopped

For Garnish

  • 1/2 cup green onion
  • 2 tbsp sesame seeds, hulled variety (toasted)
  • 1 tbsp toasted sesame oil (optional but flavorful)


For Marinade

  • Combine all ingredients and set aside for at least 2 hours.

For Rice

  • Wash the 1 1/4 cup of basmati rice three times and soak it in around 2 cups of water. Set aside for around 20 minutes.
  • Combine 4 cups of water and 1 tbsp of salt in a large pot and bring to a rolling boil. Tip: Use a saucepan or a pot with handles for easy draining of the water later on. I didn't the first time I made biryani and I had such a difficult time!
  • Drain the soaked rice and add it to the boiling water.
  • Boil the rice for 5 minutes, then take it off the stove and drain it with a colander.

For Cooking

  • Heat 2 tbsp of vegetable oil in a flat, heavy-bottomed pot.
  • On medium flame, saute minced red onion and green onion bulbs until browned. (Higher heat would mean more oil but onions will brown quicker, lower heat would mean less oil but onions will brown slower. You decide!)
  • Add garlic, saute for 30 seconds.
  • Add well-squeezed, finely chopped kimchi and saute for 1 minute.
  • Turn the heat up to medium high and add chicken (make sure it isn't dripping with the marinade), fry for 3-4 minutes.
  • Add the liquid from the marinade and 1 cup of water to the pot. Bring to a simmer then turn the heat down to the lowest flame. Cover and cook for 10 minutes or until meat is tender.
  • Remove the lid and check to see how much gravy/sauce there is in the pot. There should be around 1 cup. If there is more, increase the heat to reduce the gravy. If there is less, add water.
  • Top with the basmati rice and cover the pot. Cook on low heat until rice is fully cooked, around 5-10 minutes. 
  • Garnish with green onion, toasted sesame seeds and toasted sesame oil and feel the Korean and Indian flavors come together in your mouth! Oh, and you can serve yogurt or more kimchi on the side.


If you want to present this in the traditional way as a layered biryani, just spoon some of the rice to your serving dish (first layer), then top it with 2-3 pieces of chicken and the kimchi masala (second layer), then repeat for the third and fourth layers. Be sure to put some green onions, toasted sesame seeds and toasted sesame oil in each layer!
This recipe is mild in heat. If you like it hotter, you can add some chopped fresh green chili when you saute the garlic.


Calories: 739kcalCarbohydrates: 81.4gProtein: 36.7gFat: 32.2gSaturated Fat: 5.8gPotassium: 600mgCalcium: 80mgIron: 4mg
Keyword Biryani, Chicken, Dinner, Kimchi
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