Step 1: Boil the Rice

In a large pot of boiling water, add 2 tbsp of salt. Add 800g of pre-soaked Basmati rice and boil until it is 95% cooked. Drain the rice completely and set it aside.

Step 2: Prepare the Scrambled Eggs

Heat 2 tbsp of oil in a wok. Pour in two eggs beaten with a pinch of salt and yellow food color. Scramble the eggs until cooked, then remove them from the wok and set aside.

Step 3: Cook the Chicken

In the same wok, add 3 tbsp of oil. Add 1 tbsp of ginger-garlic paste and sauté briefly. Add 500g of boneless chicken pieces and fry for 2-3 minutes until the chicken turns white.

Step 4: Sauté Hard Vegetables

Add 3 tbsp of the white part of spring onions and 200g of peas to the chicken. Sauté for a minute. Then, add 200g of finely chopped carrots and mix well.

Step 5: Steam the Vegetables

Cover the wok and let the chicken and vegetables cook on a medium flame for 3-4 minutes until they are slightly tender.

Step 6: Add Soft Vegetables and Sauces

Uncover the wok. Add 200g of capsicum and 200g of shredded cabbage. Stir-fry for a minute. Then, add 1 tsp salt, 1/2 tsp white pepper, 1 tsp red chilli flakes, 2 tbsp vinegar, 3 tbsp soya sauce, 3 tbsp chilli sauce, and 3-4 tbsp chilli garlic sauce. Mix everything well.

Step 7: Finalize the Masala

Add 1 tsp of crushed black pepper and mix. The masala should be slightly saucy. Remove half of this masala from the wok and set it aside for layering.

Step 8: Layer the Biryani

In the wok with the remaining masala, add half of the boiled rice and mix gently. Create a second layer with the rest of the boiled rice. Top this with a layer of scrambled eggs and chopped spring onion greens. Spread the reserved chicken and vegetable masala over the top.

Step 9: Add Final Layer and Steam (Dum)

Add the final layer of remaining rice. Top with the rest of the scrambled eggs and spring onions. Cover the wok and cook on high flame for 2 minutes to build steam. Then, reduce the flame to low and let it steam (dum) for 10-12 minutes.

Step 10: Mix and Serve

After the steaming time is complete, turn off the flame. Gently mix the biryani from the bottom up to combine the layers. Serve hot.

• Do not overcook the vegetables to maintain their crunch and color.

• Keep the masala slightly saucy to ensure the biryani is juicy and not dry.

• Adding a pinch of yellow food color to the eggs gives them a beautiful golden color.

• Can be served with Manchurian for a complete Chinese-style meal.

• Can be made vegetarian by omitting the chicken and adding more vegetables like mushrooms or baby corn.