Name: Vegetable Chicken Biryani
Cook time: 18 min
Total time: 18 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 kg boneless chicken; 3 tbsp oil, for chicken; 1 tsp garlic, chopped; 1/2 tbsp black pepper; 1 tsp salt; 1 tsp each: chilli sauce, vinegar, soy sauce; 1 tbsp oil; 3 eggs, beaten; 1/2 cup oil; Spring onions; Mixed capsicums, green, red, yellow; Carrots, julienned; Cabbage, shredded; 1/2 tbsp black pepper; Salt to taste; 1.5 tbsp each: chilli sauce, vinegar, soy sauce; 1 Knorr cube; Boiled rice; Yellow food color, for garnish

Instructions 4

Cook the chicken: in a pan, heat 3 tbsp oil. Add chopped garlic and sauté for a few seconds. Add boneless chicken and cook until it changes color. Season with ½ tbsp black pepper and 1 tsp salt. Add 1 tsp each of chilli sauce, soy sauce, and vinegar. Mix well and set aside.
Prepare the eggs: in another pan, heat 1 tbsp oil and pour in 3 beaten eggs. Cook from both sides, then cut into small square pieces. Set aside.
Stir-fry the vegetables: in a separate pan, heat ½ cup oil. Add spring onions, capsicums, carrots, and cabbage. Stir-fry for 3-4 minutes. Season with ½ tbsp black pepper and salt to taste. Add 1.5 tbsp each of chilli sauce, soy sauce, and vinegar. Crumble in one Knorr cube and mix well.
Layering and steaming: in a large pot, layer boiled rice, then add stir-fried vegetables. Top with the cooked chicken and egg squares. Sprinkle yellow food color. Cover and steam (dum) for 15 minutes on low flame.

Vegetable Chicken Biryani