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Chinese biryani

Dr. Faraah Khan
40 minutes
Prep Time
60 minutes
Cook Time
6 People
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ABOUT Chinese biryani RECIPE

a unique blend of Chinese masala with our traditional biryani

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Steaming
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. For making the Biryani rice
  2. 500 grams basmati rice wash and soak for 30 minutes
  3. 2 tablespoon salt
  4. 1 tablespoon oil
  5. 3 Green cardamom
  6. 6-8 black peppercorns
  7. 4 cloves
  8. 1 teaspoon cumin seeds
  9. 1 black cardamom
  10. 1 star anise
  11. 1 inch cinnamon stick
  12. 2 or 3 bay leaves
  13. one vegetable stock cube (optional)
  14. For the chicken Schezwan masala
  15. 500 grams boneless chicken, washed and cut into large chunks(1-2 inch)
  16. 10-15 garlic cloves
  17. 2 inch ginger
  18. 10 dried whole Kashmiri Lal mirch
  19. 1 tbsp dark soy sauce
  20. 1 tablespoon red chili sauce
  21. 1 teaspoon white vinegar
  22. 4 large onion slice and fry until golden brown
  23. 1/2 cup curd
  24. 1/2 cup mint leaves
  25. 1/2 cup chopped spring onion greens
  26. 1 tablespoon biryani masala
  27. 1 teaspoon black pepper powder
  28. salt as per taste
  29. 1 inch cinnamon stick
  30. 1 star nice
  31. 3 bay leaves
  32. 3 green chillies slit
  33. 1 Teaspoon chopped garlic
  34. 4 tbsp sesame oil or any cooking oil


  1. For preparing the rice start to boil 2 litres of water
  2. to this add all the whole spices, salt, oil as well as vegetable stock you
  3. 0nce the water starts to boil to this add the rice & allow it to cook till it is 80% done
  4. When the rice is almost done drain the excess water and keep aside
  5. To make instant Schezwan sauce in a mixer jar take garlic, ginger, red chillies, soya sauce, red chilli sauce & vinegar
  6. To this add 1 or 2 tablespoon of water & grind it to a coarse paste
  7. Now take the chicken to this add salt black pepper powder and the instant Schezwan sauce
  8. Mix everything well & let the chicken marinate for 30 minutes in refrigerator
  9. Meanwhile in the mixer jar take the 2/3rd of brown onions & curd & grind it to a fine paste. Use the remaining onions when layering the biryani.
  10. Heat oil in a pan and to this add 1 inch cinnamon 1 star running and 2-3 bay leaves. Saute for 45 seconds
  11. Next add the slit green chillies & the chopped garlic. Saute on high for a minute.
  12. Then at the marinated chicken & saute on high flame until the chicken changes its colour.
  13. Next goes the brown onion & curd paste & the biryani masala. Mix well
  14. Now add half cup of water & mix everything well cover the pan and let the chicken cook till it's almost done.
  15. when the chicken is almost cooked add half of the mint leaves & spring onion greens. Mix well.
  16. Now for layering the biryani, to a large pan add one tablespoon of ghee at the base.
  17. Spread 1/4 of the cooked rice at the bottom of the pot.
  18. Next spread the cooked schezwan chicken masala
  19. Now add some mint leaves and spring onions.
  20. Also add some brown onions
  21. then spread the rest of the rice over this chicken masala.
  22. Spread some browned onions, mint leaves and spring onions on the top
  23. cover the pot with an aluminium foil & place a lid on top of it
  24. Let this cook on a slow medium flame for about 20 minutes.
  25. Serve hot.

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Ruchi Gaur
Ruchi Gaur   Jun-19-2018


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