Chinese Chicken Fried Rice Biryani

Name: Chinese Chicken Fried Rice Biryani
Prep time: 29 min
Cook time: 54 min
Total time: 1 h 23 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ lb (700 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1-inch (2.5 cm) pieces; ½ cup (120 g) plain whole-milk yogurt, whisked smooth; 1 tbsp (15 ml) soy sauce; 1 tbsp (8 g) cornstarch; ½ tsp (1 g) ground white pepper; ½ tsp (3 g) fine salt; 2 cloves (6 g) garlic, finely grated; 2 cups (400 g) aged basmati rice, rinsed in several changes of cold water until the water runs nearly clear; 12 cups (2800 ml) water for boiling the rice; 1 tbsp (15 g) kosher salt, for the boiling water; 1 whole (1 g) bay leaf; 1 whole (1 g) star anise; 1 2-inch piece (4 g) cinnamon stick; 4 pods (1 g) green cardamom pods, lightly crushed; ¼ tsp (0.3 g) saffron threads, crumbled; 2 tbsp (30 ml) whole milk, warmed until steaming but not boiling; 4 tbsp (60 ml) neutral oil (such as canola or peanut), divided: 3 tbsp (45 ml) for the chicken and vegetables, 1 tbsp (15 ml) for the fried rice; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 5 cloves (15 g) garlic, finely minced; 8 whole (120 g) spring onions (scallions), white and light-green parts thinly sliced; dark-green tops sliced separately and reserved; 1 medium (100 g) medium carrot, peeled and cut into thin matchsticks; 1 medium (150 g) green bell pepper, seeded and cut into ½-inch (1.25 cm) strips; ⅓ cup (80 g) schezwan sauce; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; ¼ cup (60 ml) water; 1½ tbsp (22 ml) soy sauce; ¼ tsp (½ g) ground white pepper; 2 tbsp (28 g) ghee, melted; ½ cup (40 g) crispy fried onions, store-bought is fine

From the MyKitchenBank Kitchen

An Indo-Chinese mash-up: soy-marinated chicken is wok-seared with fiery schezwan sauce and crunchy vegetables, then layered under saffron basmati and soy-tossed wok-fried rice and steamed "dum" style. Spicy, smoky, aromatic and built for a crowd.

Prep: 29 min
Cook: 54 min
Wait: 40 min
Total: 2 hr 3 min
Makes: 6 generous servings (about 9 cups / 2.1 L layered rice)

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Ingredients

6 servings

For the chicken
1½ lb (700 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1-inch (2.5 cm) pieces
½ cup (120 g) plain whole-milk yogurt, whisked smooth
1 tbsp (15 ml) soy sauce
1 tbsp (8 g) cornstarch
½ tsp (1 g) ground white pepper
½ tsp (3 g) fine salt
2 cloves (6 g) garlic, finely grated
For the rice
2 cups (400 g) aged basmati rice, rinsed in several changes of cold water until the water runs nearly clear
12 cups (2800 ml) water for boiling the rice
1 tbsp (15 g) kosher salt, for the boiling water
1 whole (1 g) bay leaf
1 whole (1 g) star anise
1 2-inch piece (4 g) cinnamon stick
4 pods (1 g) green cardamom pods, lightly crushed
¼ tsp (0.3 g) saffron threads, crumbled
2 tbsp (30 ml) whole milk, warmed until steaming but not boiling
For the wok
4 tbsp (60 ml) neutral oil (such as canola or peanut), divided: 3 tbsp (45 ml) for the chicken and vegetables, 1 tbsp (15 ml) for the fried rice
1 tbsp (8 g) fresh ginger, peeled and finely grated
5 cloves (15 g) garlic, finely minced
8 whole (120 g) spring onions (scallions), white and light-green parts thinly sliced; dark-green tops sliced separately and reserved
1 medium (100 g) medium carrot, peeled and cut into thin matchsticks
1 medium (150 g) green bell pepper, seeded and cut into ½-inch (1.25 cm) strips
⅓ cup (80 g) schezwan sauce
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) rice vinegar
¼ cup (60 ml) water
For the fried rice layer
1½ tbsp (22 ml) soy sauce
¼ tsp (0.5 g) ground white pepper
For finishing
2 tbsp (28 g) ghee, melted
½ cup (40 g) crispy fried onions, store-bought is fine
¼ cup (10 g) fresh mint leaves, roughly torn
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (8)

Large wok or 12-inch (30 cm) deep skillet
Heavy-bottomed 5-quart (4.7 L) pot or Dutch oven with a tight-fitting lid
Large 6-quart (5.7 L) pot for boiling rice
Large bowl for marinating
Medium bowl for soaking rice
Fine-mesh strainer or colander
Aluminum foil (or a kitchen towel) to seal the lid
Instant-read thermometer

Steps

Before you start

Start the rice soak first: it needs 30 minutes, and you can marinate the chicken and chop the vegetables while it soaks.
Read the whole recipe once. The wok work moves fast, so have every chopped ingredient within reach before you turn on the heat.
Choose a heavy-bottomed 5-quart (4.7 L) pot or Dutch oven with a tight lid for the final steaming, plus a large wok or 12-inch (30 cm) skillet for the chicken and fried rice.
Schezwan sauces vary in heat and salt. Use the amount given the first time, then adjust to your taste next time.

1
Soak the rice
- Rinse 2 cups (400 g) basmati in a bowl with cold water, swirling and draining 4 to 5 times until the water is nearly clear.
- Cover with fresh cold water by 2 inches (5 cm) and let it soak for 30 minutes.
- Do the next two steps while it soaks.
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Ready when: Grains turn opaque white and snap easily when pressed between your fingers
Tip: Do not soak longer than 45 minutes or the grains can break when boiled.
2
Marinate the chicken
- In a large bowl, whisk together the yogurt, 1 tbsp soy sauce, cornstarch, ½ tsp white pepper, ½ tsp salt and the 2 grated garlic cloves.
- Add the chicken pieces and toss until every piece is coated.
- Cover and leave at room temperature while the rice soaks.
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Ready when: Chicken is evenly coated in a thick, pale marinade with no dry cornstarch pockets
Tip: Marinate no longer than 1 hour at room temperature. For a longer marinade, refrigerate it.
3
Prep the aromatics
- Grate the ginger, mince the 5 garlic cloves, and slice the spring onions, keeping the whites and dark-green tops in separate piles.
- Cut the carrot into thin matchsticks and the bell pepper into ½-inch (1.25 cm) strips.
- Crumble the saffron into the 2 tbsp warm milk and leave to steep.
- Set everything beside the stove.
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Ready when: Milk turns deep golden orange
Tip: Cut the vegetables thin and uniform so they stay crisp-tender in the quick wok step.
4
Par-boil the rice
- Bring 12 cups (2.8 L) water to a rolling boil in the large pot with the tablespoon of salt, bay leaf, star anise, cinnamon stick and crushed cardamom.
- Drain the soaked rice and add it to the water.
- Boil uncovered for 5 to 6 minutes, stirring gently once or twice, then drain right away in a colander.
- Discard the whole spices if you can find them easily.
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Ready when: Grains are about 70% cooked: they break easily when pressed but still have a firm white core when bitten
Tip: Under-cook rather than over-cook. The rice keeps steaming in the sealed pot and will turn mushy if boiled further.
5
Sear the chicken
- Heat a wok or 12-inch (30 cm) skillet over high heat until very hot.
- Add 3 tbsp (45 ml) of the oil and swirl.
- Add the chicken in a single layer, working in two batches if needed.
- Cook without stirring for 2 minutes to brown, then stir-fry another 3 to 4 minutes.
- Transfer to a plate.
- The chicken will not be fully cooked yet.
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Ready when: Chicken is golden brown on the edges and opaque on the outside
Tip: Crowding the wok steams the chicken instead of searing it. Use two batches if the pieces don't fit in one layer.
6
Make the schezwan base
- Reduce the heat to medium-high.
- In the same wok (add a splash of oil if dry), stir-fry the ginger, garlic and spring onion whites for 30 seconds until fragrant.
- Add the carrot and bell pepper and stir-fry 2 minutes.
- Stir in the schezwan sauce, 1 tbsp soy sauce, rice vinegar and ¼ cup (60 ml) water.
- Return the chicken and its juices and simmer, stirring, for 3 to 4 minutes until the sauce clings to the chicken.
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Ready when: Sauce is thick and glossy and the thickest chicken piece reads 165°F (74°C) on an instant-read thermometer
Tip: Keep the sauce slightly thick and not watery. Extra liquid will make the bottom layer soggy during steaming.
7
Wok-fry half the rice
- Divide the drained rice into two equal portions.
- Stir 1 tbsp (15 ml) of the saffron milk-free portion aside: set one half aside untouched.
- Wipe out the wok, heat it over high heat, and add the remaining 1 tbsp (15 ml) oil.
- Add the other half of the rice with 1½ tbsp soy sauce and ¼ tsp white pepper.
- Toss gently for 2 to 3 minutes.
- Take the wok off the heat.
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Ready when: Grains are evenly tan from the soy sauce, separate, and steaming hot
Tip: Toss with a folding motion rather than stirring hard so the half-cooked grains don't snap.
8
Layer the pot
- Brush the inside of the heavy 5-quart (4.7 L) pot with a little of the melted ghee.
- Spread the chicken mixture in an even layer over the bottom.
- Top with the plain par-boiled rice and drizzle with the saffron milk.
- Add the soy fried rice as the top layer.
- Scatter over the fried onions, mint, cilantro and the reserved dark-green spring onion tops, then drizzle with the remaining ghee.
- Do not press down.
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Ready when: Three clear layers: chicken, saffron rice, soy fried rice, with herbs on top
Tip: Spread the rice loosely. Packed rice steams unevenly.
9
Seal and dum
- Cover the pot with a sheet of foil, pressing it around the rim, then set the lid on top to make a tight seal.
- Place over high heat for 2 minutes until you hear steam hissing.
- Reduce to the lowest heat and cook, undisturbed, for 20 minutes.
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Ready when: Steam escapes in a steady thin stream from the rim and the aroma of saffron and chili is strong
Tip: Don't lift the lid while it steams; the trapped steam is what finishes the rice. If your stove runs hot, set the pot on a flat griddle or skillet.
10
Rest and serve
- Turn off the heat and let the pot stand, still sealed, for 10 minutes.
- Remove the foil and lid.
- With a wide spoon, dig down to the bottom and lift gently so that all layers are mixed lightly into each serving.
- Serve hot.
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Ready when: Rice grains are fluffy, fully tender and separate, with no hard core
Tip: Fluff with a fork or the back of a spoon, not by stirring, to keep the grains whole.

Good to know

Tips

Aged basmati holds its shape best. Avoid jasmine or short-grain rice.
Dry the wok well and get it very hot before adding the chicken for better browning and a smoky 'wok hei' flavor.
For more heat, add 1 to 2 sliced green chilies with the garlic; for less, cut the schezwan sauce to ¼ cup (60 g).
Serve with cooling raita or cucumber-yogurt salad to balance the spice.

Make ahead

"Marinate the chicken up to 24 hours in the fridge. The schezwan chicken base (step 6) can be made up to 1 day ahead and refrigerated; reheat until simmering before layering. Par-boil and layer the rice just before steaming."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months in portions. Reheat single servings in the microwave, covered, with 1 tbsp of water per portion for 2 to 3 minutes, stirring halfway, until steaming hot (165°F / 74°C). Thaw frozen portions overnight in the fridge first."

Substitutions

boneless, skinless chicken thighs → boneless chicken breast, or paneer or firm tofu for a vegetarian version. Breast dries out faster, so sear it for 1 to 2 minutes less. Paneer or tofu only needs browning, with no 165°F check.
schezwan sauce → 2 tbsp chili garlic sauce plus 1 tbsp tomato ketchup. Gives a similar spicy-sweet-tangy base but a little less depth. Taste and adjust the salt.
ghee → unsalted butter. The flavor is slightly less nutty.
saffron threads → ¼ tsp ground turmeric in the milk. Gives color but not the floral aroma of saffron.