Vegetable Chicken Biryani

Ingredients

• 1⅛ kg boneless chicken
• 6¾ tbsp oil · for chicken
• 2¼ tsp garlic · chopped
• 1⅛ tbsp black pepper
• 2¼ tsp salt
• 2¼ tsp each: chilli sauce · vinegar, soy sauce

For eggs

• 2¼ tbsp oil
• 6¾ eggs · beaten

For vegetables

• 1⅛ cup oil
• Spring onions
• Mixed capsicums · green, red, yellow
• Carrots · julienned
• Cabbage · shredded
• 1⅛ tbsp black pepper
• Salt to taste
• 3⅜ tbsp each: chilli sauce · vinegar, soy sauce
• 2¼ 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.