Pakistani-Chinese Fusion Biryani brings together the bold, rich flavors of Pakistani biryani with the vibrant, fresh ingredients of Chinese cuisine. This unique dish combines fragrant basmati rice with tender chicken, crunchy vegetables like bell peppers and broccoli, and a hint of soy sauce for an exciting, savory twist.
Pakistani-Chinese Biryani
Course: MainCuisine: Mix AsianDifficulty: Medium4-5
servings30
minutes45
minutes550-600
kcalIngredients
- For the Rice:
2 cups Basmati rice
4 cups water
1 bay leaf
1 teaspoon soy sauce
1 teaspoon vinegar
1 star anise
Salt to taste
- For the Chicken:
500g chicken breast, cut into strips
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon ginger-garlic paste
1 teaspoon red chili flakes
1/2 teaspoon black pepper
Salt to taste
1 tablespoon cornstarch
- For the Vegetables:
1 cup mixed vegetables (carrots, peas, bell peppers, and cabbage), julienned
2 green chilies, sliced
1 small onion, finely chopped
1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon chili garlic sauce
2 tablespoons oil
- Garnish:
Fresh coriander leaves Spring onions, chopped
Directions
- Prepare the Rice:
- Rinse Basmati rice and soak for 30 minutes. Drain.In a pot, boil water with salt, bay leaf, star anise, soy sauce, and vinegar. Cook the rice until 70% done, then drain and set aside.
- Marinate the Chicken:
- In a bowl, mix chicken strips with soy sauce, oyster sauce, ginger-garlic paste, red chili flakes, black pepper, salt, and cornstarch. Let it marinate for 30 minutes.
- Stir-Fry the Chicken:
- Heat oil in a pan, stir-fry the marinated chicken until golden and cooked through. Remove and set aside.
- Stir-Fry the Vegetables:
- In the same pan, add more oil if needed. Stir-fry the mixed vegetables and onion on high heat for 2-3 minutes.Add soy sauce, vinegar, and chili garlic sauce. Toss everything together and cook for another minute.
- Layer the Biryani:
- In a large pot, layer half of the rice, followed by the stir-fried chicken and vegetables.Add the remaining rice on top.
- Steam:
- Cover the pot with a tight-fitting lid and let the biryani steam on low heat for 15 minutes.
- Serve:
- Garnish with fresh coriander and chopped spring onions. Serve hot with a side of Chinese-style chili sauce or raita.
Notes
- Flavor Fusion: This biryani combines the bold spices of traditional Pakistani cuisine with the umami and subtle sweetness of Chinese flavors like soy sauce and stir-fried vegetables.
- Balanced Taste: The fusion creates a perfect balance between spicy, savory, and mildly sweet flavors, offering an exciting variation of a classic dish.
- Perfect for Fusion Lovers: Ideal for those who enjoy mixing global cuisines, offering an innovative yet comforting meal.
This fusion biryani offers a delightful balance of traditional Pakistani spices and the subtle, umami-rich flavors of Chinese cooking. With its colorful presentation and harmonious blend of ingredients, it’s a perfect dish for those seeking something different yet familiar.
