Step-by-Step Instructions

1. 1.Prepare the Eggs

   Crack 4 eggs into a bowl. Add 1/4 teaspoon of salt, 1/4 teaspoon of black pepper powder, and a pinch of yellow food coloring (optional). Mix well. Add about 2 tablespoons of milk and mix again until fluffy. Heat 4 tablespoons of cooking oil in a pan. Pour the egg mixture and cook until one side is set, then flip and scramble until fully cooked. Remove from heat and set aside.

2. 2.Prepare the Rice

   Wash 2 cups of Basmati rice multiple times until the water runs clear. Soak the rice in water for 40 minutes (if using Sella rice, soak for 2 hours).

3. 3.Prepare Chicken and Garlic

   Wash 700g of boneless chicken and place it in a strainer to drain excess water. Cut the chicken into long strips. Peel and finely chop 1 head of garlic.

4. 4.Cook Chicken and Vegetables (Part 1)

   Heat 4 tablespoons of cooking oil in a wok. Add the chopped garlic and cook until it turns a light pink color. Add about 1/2 cup of the white parts of chopped green onion. Add the cut chicken and mix. Cook the chicken until its color changes to white. Add 1 teaspoon of black pepper powder, 1/2 tablespoon of salt (adjust to taste), 1 teaspoon of chili flakes, and 2 finely chopped green chilies. Mix well. Add 1 cup of finely chopped carrots and cook for 2 minutes. Add 1 cup of green peas and cook for another 2 minutes. Add 1 cup of water to help cook the chicken, peas, and carrots, then cover and cook until the water is almost absorbed but not completely dry.

5. 5.Cook Vegetables (Part 2)

   Add 2 cups of chopped cabbage, 1 cup of chopped green bell peppers, and 1 cup of chopped red bell peppers. Mix well and cook uncovered. Add about 1/2 cup of the green parts of chopped green onions (reserve the rest for later). Add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce (optional), 1 tablespoon of ketchup, and 1 tablespoon of hot chili sauce. Add half of the cooked scrambled eggs. Add 1/2 tablespoon of whole cumin seeds. Mix everything thoroughly. Cook on high heat, ensuring not to completely dry out the liquid from the vegetables and chicken.

6. 6.Boil the Rice

   In a large pot, bring water to a boil. Add 2 green cardamoms, 1 brown cardamom, 1 star anise, 4 cloves, 1 teaspoon of cooking oil, 1 teaspoon of vinegar, and 2 tablespoons of salt. Add the soaked Basmati rice to the boiling water. Boil the rice on high heat for 3 minutes, or until it is 95% cooked. Strain the rice and leave it in the strainer for 10 minutes to drain all the water. Gently mix the rice in the strainer.

7. 7.Layering the Biryani

   From the cooked chicken and vegetable mixture, remove half and set aside in a separate bowl. Add a layer of the boiled rice on top of the remaining chicken and vegetables in the wok. Add some of the cooked scrambled eggs. Sprinkle with about 1/4 cup of chopped green onions and some chopped cilantro (optional). Add some finely chopped green chilies (optional). Add the remaining half of the cooked chicken and vegetables. Add the remaining chopped green onions and cilantro. Add the remaining cooked scrambled eggs. Add the remaining boiled rice.

8. 8.Final Touches and Dum

   Drizzle 1/2 teaspoon of soy sauce and 1/2 teaspoon of hot chili sauce over the rice. Add the reserved raw green bell peppers (this adds a nice flavor). Sprinkle with the remaining chopped green onions. Drizzle 1 teaspoon of cooking oil. Add the remaining cooked scrambled eggs. Turn the heat to high for a short period to create steam. Then, reduce the heat to low. Cover the wok and cook on low heat for 10 minutes. Turn off the heat, uncover, and let it rest for 1 minute. Then, cover again and let it rest for 5 minutes. Gently mix the biryani to combine all the layers.

9. 9.Serve

   Serve the Chinese Chicken Biryani hot in a serving dish. Enjoy!