I have tasted so many Biryani variations in the past and was always inspired to recreate a fusion biryani with chinese flavors. My formula to recreate this recipe is from different regions of china, malaysia and singapore.
I watched so many videos on fried rice, hainanese chicken rice, schezwan fried rice and mughlai biryani, I've tried my best to sort the ingredients and create the ultimate biryani recipe. I'm yet to perfect this recipe but the thought process and recipe creation is original, I've not copied anyones recipe in the making.
First Step Washing the Chicken:
1 kilo 250 grams Chicken with Skin
1/4 Cup Salt
1/4 Cup White Vinegar
Rub the chicken with salt and vinegar allow the chicken to marinate in this rub for 15 minutes. Vinegar and salt helps the chicken to tenderize and cure this is like a brine mixture.
Wash the chicken thoroughly in running water drain excess water using a colander...Reserve.
Second Step Preparing Chicken Stock:
1/2 Bunch Spring Onions
1 Large Onion (Peel, wash and chop in large pieces)
2 Inch Ginger(Wash, peel and chop into large slices)
1 Whole Garlic (Peel and wash)
10 Whole Green Chillies (Slit in middle)
10 Sprigs Coriander use the stem and roots (Wash and reserve)
1 Maggi Bullion Cube (Optional)
1 Inch Cinnamon
2 Star anise
5 Cups Water
Use a pressure cooker, place on medium flame, add water bring to rapid boil.
Add the whole spices, bullion stock cubes, salt, spring onions, onion, garlic, ginger, green chilies, coriander, and chicken to the boiling water cover and cook until chicken is cooked 90%.
Drain the chicken from the stock and reserve separately.
Drain the stock and masala.
We will grind all the ingredients used in the sock for the biryani masala base and stock to cook the rice.
1/2 Cup Peanut or Sunflower Oil
3 Large Sliced Onions
Peel, Wash and slice the onion as thin as possible separate the strands and reserve.
Heat the oil on medium flame till it starts to smoke.
Fry the onions on low to medium flame till light brown in color.
Drain the onions and reserve on a tissue paper.
Deep fry the chicken in same oil the chicken will absorb the onion flavor fry till light brown in color drain from excess oil...Reserve.
Oil might tend to get dark in color do not discard as we will use the flavored oil in biryani.
Fourth Step Preparing Biryani Gravy and Rice:
1 Large Onion Finely Chopped
1/4 Bunch Spring Onions Finely Chopped
1 Inch Ginger Finely Chopped
1 Whole Garlic Finely Chopped
2 Carrots Finely Chopped (Optional)
1/4 Cup Peas (Optional)
5 Coffee Tumbler Meassure Basmati Rice Or Use 600 Grams Rice.
Drained and Reserved Stock and Masala
2 Tbsp Vinegar
2 Sachets Schezwan Fried Rice Masala
100 Grams Vanaspati (Please dont use ghee)
1 Tsp Ajinomoto
1 Tsp White Pepper Powder
1 Tbsp Soya Sauce
1 Tbsp Kitchen King Masala or Garam Masala
1 Tsp Fennel Seeds
1 Strand Mace
4 Pods Cardamom
2 Inch Cinnamon Sticks
Wash the basmati rice thrice and soak in water for 10 minutes.
For every 1 tumbler rice I used 1 1/2 tumbler liquid. Majority was the chicken stock and 1 cup water.
Drain and add the rice to the pressure cooker along with stock and water. Add 1 Tbsp vanaspati and salt as per taste cover and place a whistle, cook for 2 to 3 whistles or until rice is cooked.
Grind the stock masala into fine paste used left over stock to grind.
Heat a wok with 3Tbsp vanaspati and 3 tbsp of fried onion oil.
Start frying the finely chopped ginger and garlic along with whole spices allow all the ingrdients to turn light pink in color.
Add finely chopped onion and spring onion fry the onion till pink in color.
Fry the garam masala, 1 Packet of schezwan masala and soya sauce for a minute.
Add the ground masala paste to the onion masala...fry till raw flavor reduces.
Add 1 cup of left over stock along with chopped carrots and peas cover and cook the masala for 10 minutes.
Transfer the fried chicken and coat with masala and cook until tender.
Add 1 tbsp vinegar and 1/4 tsp Ajinomoto and toss the chicken once and remove the masala from flame.
Fifth Step Assemble the Biryani:
10 Sprigs Coriander (Finely Chopped)
10 Sprigs Mint leaves (Finely Chopped)
1/2 Pack Schezwan Fried Rice Masala
1/4 Tsp Ajinomoto
1 Tbsp White Pepper
1/4 Bunch Spring Onions (Finely Chopped)
Chicken Masala Gravy
Yellow food Color
Combine fried onions, coriander, mint, schezwan fried rice masala powder, white pepper, spring onions, 1/4 tsp ajinomoto and salt. This mixture will be layered in the rice.
Fluff the rice for easy layering. Use a fork to fluff the rice, every grain should be separated. Make sure there are no lumpy rice pockets.
Use a heavy bottom cooker or pot to dum cook the biryani.
Start Layering...Add 1 tbsp of the fried oil for the base this will create a crispy rice layer.
First Layer rice...then the chicken gravy alond with chicken piece...Spread 1/4 amount fried onion mixture spread even layer.
Follow the same steps and layer the rice and gravy the same way...Final layer should be rice and fried onion mixture.
Sprinkle vinegar, food color on top alond with 1 tbsp vansapati and fried oil cover and place on low to medium flame for 10 to 15 minutes.
We can also use a oven to bake this biryani at 450 for 15 minutes. make sure to use a foil pan or oven proof dish for baking.
Once the rice has cooked on dum for 15 minutes gently mix and serve hot...the crunchy rice in the bottom is always my favorite part in the biryani 😉