Instructions

1. 1

   In a bowl, combine the diced boneless chicken with ginger garlic paste, turmeric powder, red chili powder, garam masala, salt to taste, yogurt, and lemon juice. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 30 minutes.

   ⏱️ 5 min

   
2. 2

   Wash the basmati rice multiple times under cold water until the water runs clear. Soak the washed rice in water for 30 minutes.

   ⏱️ 5 min

   
3. 3

   In a large pot, bring a generous amount of water to a rolling boil. Add salt to taste, oil, cumin seeds, green cardamoms, black cardamom, cinnamon stick, cloves, and bay leaf to the boiling water. Add the soaked rice to the pot and cook until it is approximately 70% done. This usually takes about 5-7 minutes. Drain the water from the rice and set the partially cooked rice aside.

   ⏱️ 15 min

   
4. 4

   Heat oil in a large pan or wok over medium heat. Add the whole spices: cinnamon stick, bay leaves, cloves, green cardamoms, star anise, and cumin seeds. Sauté for a few seconds until fragrant.

   ⏱️ 2 min

   
5. 5

   Add ginger garlic paste and slit green chilies to the pan. Sauté until the raw smell disappears and the mixture is fragrant. Stir in the chopped spring onion whites and chopped onion. Cook until the onions become translucent.

   ⏱️ 5 min

   
6. 6

   Add tomato puree to the pan and cook for 2 minutes, stirring occasionally. Then, add soy sauce, red chili sauce, vinegar, black pepper, and salt to taste. Mix all the sauces and spices well with the onion-tomato base.

   ⏱️ 4 min

   
7. 7

   Add the marinated chicken to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is partially cooked through and the gravy has slightly thickened.

   ⏱️ 7 min

   
8. 8

   Add the chopped carrots, green beans, capsicum, and cabbage to the pan. Mix them well with the chicken and gravy. Cook for 3-5 minutes until the vegetables are slightly tender-crisp, retaining some crunch.

   ⏱️ 5 min

   
9. 9

   Gently spread the 70% cooked basmati rice evenly over the chicken and vegetable mixture in the pan.

   ⏱️ 2 min

   
10. 10

    Garnish the top layer of rice with a generous amount of fried onions, fresh chopped coriander, and chopped spring onion greens. Cover the pan tightly with a lid and cook on low heat for 10-15 minutes. This 'dum cooking' method allows the flavors to meld together and the rice to finish cooking perfectly, absorbing the aromas.

    ⏱️ 15 min

    
11. 11

    Once cooked, gently mix the biryani from the bottom up before serving to combine all the layers and flavors. Serve hot.

    ⏱️ 2 min

    

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Nutrition Facts (per serving)