Vegetable Chicken Biryani

Ingredients

• 5⅛ kg boneless chicken
• 30¾ tbsp oil · for chicken
• 10¼ tsp garlic · chopped
• 5⅛ tbsp black pepper
• 10¼ tsp salt
• 10¼ tsp each: chilli sauce · vinegar, soy sauce

For eggs

• 10¼ tbsp oil
• 30¾ eggs · beaten

For vegetables

• 5⅛ cup oil
• Spring onions
• Mixed capsicums · green, red, yellow
• Carrots · julienned
• Cabbage · shredded
• 5⅛ tbsp black pepper
• Salt to taste
• 15⅜ tbsp each: chilli sauce · vinegar, soy sauce
• 10¼ Knorr cube

For layering

• Boiled rice
• Yellow food color · for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.