• 500g chicken, cut into small pieces
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 1 teaspoon vinegar
  • Salt to taste
  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • Salt to taste
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 capsicum, sliced
  • 2-3 green chilies, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon vinegar
  • Salt to taste
  • Fried onions
  • Fresh coriander leaves, chopped
  • Spring onions, chopped
  1. Marinate the chicken pieces with ginger-garlic paste, soy sauce, chili sauce, vinegar, and salt. Let it marinate for at least 30 minutes.
  2. Heat oil in a pan and fry the marinated chicken until it’s cooked through. Set aside.
  3. In a separate pot, bring water to a boil. Add the soaked rice, whole spices (cardamom, cloves, cinnamon), and salt. Cook until the rice is 70-80% done. Drain the water and set the rice aside.
  4. In the same pan used for frying chicken, heat some more oil. Add chopped onions, sliced capsicum, and green chilies. Sauté until the onions are translucent and capsicum is slightly tender.
  5. Add soy sauce, chili sauce, tomato ketchup, vinegar, and salt to the pan. Mix well.
  6. Add the cooked chicken to the sauce mixture and stir until everything is well coated. Cook for a few more minutes.
  7. Layer the partially cooked rice over the chicken mixture in the pan.
  8. Cover the pan with a lid and cook on low heat for about 10-15 minutes or until the rice is fully cooked and flavors are infused.
  9. Once done, garnish the Chinese biryani with fried onions, chopped coriander leaves, and spring onions.
  10. Serve hot and enjoy your delicious Chinese biryani!

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