Perfect Dinner Recipe 2026,Chinese BBQ Biryani By Recipes Of The World

Chinese BBQ Biryani (2026 Perfect Dinner Edition)

By Recipes Of The World

This fusion masterpiece combines the smoky, charred flavor of BBQ chicken with the saucy, vegetable-rich profile of Chinese fried rice, finished with the "Dum" (steam) method used in traditional Biryani.

🛒 Ingredients

1. For the Chicken Marination (The BBQ Base)

Boneless Chicken: 500g (cut into small cubes)

Ginger-Garlic Paste: 2 tsp

Black Pepper Powder: ½ tsp

Crushed Red Chilli: 1 tsp

Soy Sauce: 1 tbsp

Vinegar: 1 tbsp

Salt: 1 tsp (to taste)

Charcoal Piece: For the smoky BBQ effect

2. For the Rice

Basmati Rice: 500g (soaked for 30 mins)

Green Chillies: 2-3 (slit)

Salt: 1 tbsp

Water: For boiling

3. The Chinese Gravy & Vegetables

Cooking Oil: 3-4 tbsp

Chopped Garlic: 2 tbsp

Chopped Ginger: 1 tbsp

Chicken Stock/Water: ½ cup

Chilli Sauce: 2 tbsp

Soy Sauce: 2 tbsp

Vinegar: 1 tbsp

Sugar: 1 tsp (balances the heat)

Black Pepper: 1 tsp

Vegetables: * 1 cup Cabbage (diced)

1 cup Carrots (sliced)

1 cup Capsicum (diced)

1 cup Onion (diced)

½ cup Spring Onion (chopped)

👩‍🍳 Cooking Instructions

Step 1: Prepare the Rice

Boil water with salt and green chillies.

Add the soaked rice and cook until 90% done.

Strain the rice and set aside.

Step 2: BBQ Chicken Preparation

Mix the chicken with all marination ingredients. Let it sit for 30 minutes.

Heat 2 tbsp oil in a wok and sauté the chicken on medium-high heat until fully cooked and slightly charred on the edges.

The BBQ Secret: Light a piece of charcoal until red hot. Place a small foil piece in the center of the chicken, put the charcoal on it, drizzle a drop of oil, and cover immediately for 3 minutes. Remove the charcoal.

Step 3: Making the Chinese Base

In a separate large pot, heat oil and sauté chopped ginger and garlic for 1 minute.

Add the smoked chicken back in.

Pour in the chicken stock, chilli sauce, soy sauce, vinegar, salt, black pepper, and sugar. Cook for 2 minutes.

Toss in the carrots and peas first (as they take longer), then add the cabbage, capsicum, and onions. Stir-fry for 2 minutes on high flame—vegetables should remain crunchy.

Step 4: Layering (The Biryani Style)

Lower the flame to a minimum.

Spread half of the chicken-vegetable mixture at the bottom of the pot.

Layer half of the boiled rice over it.

Add the remaining chicken-vegetable mixture, followed by the remaining rice.

Top with plenty of chopped spring onion greens and a drizzle of chilli oil (optional).

Step 5: The Dum (Steaming)

Cover the pot tightly with a lid (use a cloth for a better seal).

Steam on very low heat for 10–12 minutes.

Gently mix the layers from the bottom up before serving.