Ingredients for Chinese Chicken Biryani

400 grams boneless Chicken

1 teaspoon Ginger Garlic Paste

Half teaspoon Salt

1 teaspoon Cornflour

1 teaspoon Red Chilli Powder

Half teaspoon Black Pepper Powder

1 tablespoon Light Soya Sauce

1 teaspoon Vinegar

1 tablespoon Light Soya Sauce

1 teaspoon Vinegar

1 teaspoon White Pepper Powder

2 tablespoon Schezwan Sauce

1 tablespoon Tomato Ketchup

Half teaspoon Salt

1 teaspoon Chilli Flakes

Half Cup Water

2 tablespoon Oil

1 tablespoon Garlic

1 tablespoon Ginger

4 Dry Red Chilli

3 tablespoon Spring Onion Bulb

1 Carrot

1/4th Cup Water

1 cup Tricolor Capsicum

1 cup Cabbage

Spring Onion Green

400 grams Basmati Rice

Clarified Butter

Green and Yellow Capsicum

Spring Onion Green

Soya Sauce

Cucumber

One medium Onion

Spring Onion Green

1 teaspoon Garlic

Half teaspoon red Chilli Powder

Less than half teaspoon Salt

Half teaspoon Sugar

Olive Oil

Half teaspoon Vinegar

1 teaspoon Sesame Seeds

Steps for Chinese Chicken Biryani

Take 400 grams boneless chicken, wash and cut them into medium pieces, then add 1 teaspoon ginger garlic paste, half teaspoon salt, 1 teaspoon corn flour, 1 teaspoon red chilli powder, half teaspoon black pepper powder, 1 tablespoon light soya sauce, 1 teaspoon vinegar, mix it well and keep aside for 10 to 15 minutes.

In a bowl add 1 tablespoon light soya sauce, 1 teaspoon vinegar, 1 teaspoon white pepper powder, 2 tablespoon Schezwan sauce, 1 tablespoon tomato ketchup, half teaspoon salt, 1 teaspoon Chilli flakes, half Cup water mix it and keep aside.

Heat 2 tablespoon oil in a pan, add the marinated chicken pieces and cook on high flame for a minute, then turn the chicken pieces and cook for a minute, then cover and cook on low flame til the chicken is tender for 5 to 10 minutes.

Heat 2 tablespoon oil in a vessel in which you can cook the biryani, then add 1 tablespoon chopped garlic, 1 tablespoon chopped Ginger, 4 dry red chilli, sauté for 3 to 5 seconds, then add 3 tablespoon chopped spring onion bulb, fry it for half a minute, then add the sauce that you have prepared let it come to a boil cook if for a minute.

Then add 1 carrot cut into long strips, mix it cover and cook till the carrot turns soft. Then add 1/4th Cup water when it comes to a boil, add the cooked chicken pieces, 1 cup tricolor Capsicum cut into small pieces, 1 cup strip cabbage, some spring onion greens mix it gently then off the flame.

Then spread 400 grams cooked basmati rice on the chicken, pour some clarified butter, some green and yellow capsicum, some spring onion green, little soya sauce cover and cook on low flame till it comes to a nice dum for 12 to 15 minutes.

To make the Salad cut the cucumber into pieces, add one medium sliced onion, some spring onion green, 1 teaspoon chopped garlic, half teaspoon red chilli powder, less than half teaspoon salt, half teaspoon sugar, olive oil, half teaspoon vinegar, 1 teaspoon sesame seeds mix it well. Your Salad is ready.

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Tips *This slow-cooking method ensures that every grain of rice absorbs the flavors of the chicken and spices, resulting in a biryani thats not only aromatic but also incredibly tender. *Once ready, just remove the lid and let any hot air escape, and then add some more fresh herbs if need be. * I personally, love to drizzle 1 tbsp of melted ghee all over the biryani for that extra aroma and flavor. *Biryani, itself is a whole meal or full dish and needed no accomplishment since yester years but I love to serve the pipping hot biryani with Salad or chilled raita (yogurt dip).