Chicken Chinese biryani & vegetable fried rice recipe restaurant style|چاءنیز بریانی

Asalam o Alikum

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Chinese Biryani Written Recipe With Directions:

Ingredients:

-Rice double steive (Chawal kachi basmati) 1 Kg
-Chicken with bone for stock (Yakhni) ½ Kg
-Water 2 mug
-Salt (Namak) ½ tbs or to taste
-Eggs (Anday) 2
-Turmeric ½ tsp
-Cooking Oil ½ cup
-Fresh Peas (Matar) 250 gram
-Carrot (Gajar) julienne 1
-Capsicum (Shimla mirch) without seeds julienne 1 big
-Cabbage (Band Gobhi) julienne 150 gram
-Vinegar (Sirka) 3tbs
-Green chillies (hari mirch) chopped 4
-Black pepper (kali mirch) powder 1 tsp

Directions:

-Soak the rice for about half an hour.
-For the stock, put the chicken, salt, and water in the pressure cooker and cook it. (3 minutes whistle time and 12 minutes pressure time).
-Take out the chicken, shred it properly, and set aside.
-Take eggs, add salt and turmeric in it, and whisk well. Then in a frying pan, add cooking oil and egg mixture and cook until the eggs start to set; crumble it and set aside.
-Now, in a wok, heat the oil. Add peas and fry it for 40 seconds, then add carrot and fry it for 30 seconds on medium flame.
-Add capsicum and cabbage, mix them well, and fry for 3-4 minutes.
-Now add vinegar, green chillies, and black pepper and mix well.
-Then add 1¼ liter reserved stock and bring it to a boil.
-Add soaked rice, stir it slowly, then cook on high flame until the water is reduced.
-Now, on low flame, add shredded chicken and eggs. Cover it and steam cook on low flame for 15 minutes.
-In the end, turn off the flame and mix them properly.
-Serve and enjoy.

Tips and Tricks:

-After adding soaked rice, do not stir too much so that the rice does not break.
-For making stock, take chicken with bone as it is more flavorsome.
-Always use less oil in Chinese biryani for its good texture.
-You can also add a chicken cube or Chinese salt for good taste.


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