Indian Chinese Biryani

Ingredients

Indian Chinese Biryani differs from the traditional Pakistani Biryani in terms of flavor profile and ingredients. While Pakistani Biryani is known for its rich and aromatic spices, Indian Chinese Biryani incorporates Chinese flavors such as soy sauce, ginger, and garlic, giving it a unique twist. Additionally, Indian Chinese Biryani includes a variety of vegetables like bell peppers and carrots, which are commonly used in Chinese cuisine. We alse have the original recipe for Beryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) boneless chicken, cut into small pieces 1 lb (450g) boneless chicken, cut into small pieces
• 1 cup (150g) mixed vegetables (bell peppers, carrots, peas) 1 cup (150g) mixed vegetables (bell peppers, carrots, peas)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon black pepper powder 1/2 teaspoon black pepper powder
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, bring water to a boil. Add the soaked and drained rice along with some salt. Cook the rice until it is 70% cooked. Drain and set aside.
3. 3.
   In a separate bowl, marinate the chicken pieces with soy sauce, chili sauce, tomato ketchup, garam masala, turmeric powder, red chili powder, and black pepper powder. Let it marinate for 30 minutes.
4. 4.
   Heat vegetable oil in a large pan or wok over medium heat. Add the sliced onions and cook until they turn golden brown.
5. 5.
   Add minced garlic and grated ginger to the pan and sauté for a minute.
6. 6.
   Add the marinated chicken to the pan and cook until it is no longer pink.
7. 7.
   Add the mixed vegetables to the pan and stir-fry for a few minutes until they are slightly tender.
8. 8.
   Add the partially cooked rice to the pan and gently mix everything together.
9. 9.
   Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and the flavors have melded together.
10. 10.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Chicken — Ensure the chicken is marinated for at least 30 minutes to absorb the flavors.
• Soy sauce — Use a good quality soy sauce for authentic Chinese flavor.
• Ginger and garlic — Grate the ginger and mince the garlic finely for even distribution of flavors.
• Vegetables — Cut the vegetables into uniform sizes for even cooking.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili flakes.
• Customize the vegetables according to your preference.
• Add a squeeze of lemon juice before serving for a tangy twist.
• Serve the Indian Chinese Biryani with a side of raita (yogurt sauce) or achar (pickle) for added flavor.
• Leftover Indian Chinese Biryani can be refrigerated and enjoyed the next day.

Serving advice

Serve the Indian Chinese Biryani hot as a main course dish. Accompany it with a side of raita or a fresh salad for a complete meal.

Presentation advice

Garnish the Indian Chinese Biryani with fresh cilantro leaves and serve it in a large serving dish to showcase the vibrant colors of the dish. Alternatively, you can also serve it in individual bowls for a more elegant presentation.