Chicken Chinese Biryani is a fusion dish. It combines the bold flavors of traditional Indian biryani. It also uses the aromatic seasonings and cooking techniques of Chinese cuisine. This dish suits those who love Indo-Chinese cuisine. Chicken Chinese Biryani is deliciously spicy and fragrant. It brings the best of both worlds onto one plate!
Serves 5-6 people
Ingredients
1 kg chicken boneless medium pieces (approx 2” pieces)
I prefer to use thigh fillet although breast meat is also good for this recipe
200 ml Cooking oil
Olive oil is preferable to use but any other medium would be fine as well
600 gm rice
I am using Sella rice for this recipe. I have used basmati and jasmine rice before. Both work well in the recipe. It’s just that I feel Sella rice is more stable to handle. There’s no compromise in taste whichever quality of rice is being used.
250 gm medium egg noodles
225gm onion (diced)
1 tsp ginger paste
3 tsp garlic paste
2 tsp sesame seed
11/2 -2 tbsp crushed chili flakes
1 tbsp tomato ketchup
1 tbsp Szechwan sauce
1 tbsp light soy sauce
3 tsp Ajinomoto (Chinese salt/flavour enhancer/monosodium-glutamate)
2 tsp salt (adjust to taste)
Garnishing
120 gm spring onions (finely chopped)
120 gm shallots (cut into quarters)
200 gm mixed peppers (cut into strips)
80 gm baby corn
Quantity and choice of vegetables be changed according to personal preference. Vegetables like courgettes, carrot julienne, bean sprouts etc. can also be added.
Method
Rice
Wash and soak rice for 30 minutes. In a pan boil 2 liters water. Add rice with 2 tsp salt. Let it boil until rice is cooked. Make sure the rice is not overcooked. It will be layered with the rest of the ingredients. It will also be steam cooked. As soon as its cooked, promptly drain the remaining water using a sieve. Leave the rice in the sieve for at least 20 minutes to drain the water completely.
Noodles
Boil the noodles according to packet instructions. Drain the water through sieve and run cold water through the noodles. Braise with some oil . Let it sit for 15-20 mins.
Chicken
In a pot heat oil add sesame seeds and saute sliced onions. When they turn slightly golden add chicken pieces with ginger garlic paste. Fry the chicken pieces until the water released from the chicken dries out. Now add chili flakes, Ajinomoto, salt and the three sauces. Fry for few minutes, add 1 cup water. Let it boil and cover cook on medium flame till the chicken is tender. Finish off with a semi dry consistency.
Vegetables
Wash and chop the vegetables into julienne.
Mix the vegetables in the prepared chicken. No need to cook it.
Final Layering
In a larger pot, layer some noodles, then the prepared chicken and vegetables. Then again noodles, rice and then another layer of chicken and vegetables. Finish off with a layer of rice at the top. Cover tightly and let it cook with steam on low flame for 20-25 mins. Sprinkle with spring onion.
