Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 0.5 kg boneless chicken (medium pieces, preferably thigh portion). Add 0.5 tsp ginger-garlic paste, 0.5 tsp soy sauce, 0.5 tsp vinegar, 1 tsp red chili sauce, 1 tsp Kashmiri red chili powder, and 1 tsp Schezwan chutney. Mix well to coat all chicken pieces. Cover and refrigerate for 30-60 minutes to marinate.

2. 2.Cook the Chicken

   Heat 3-4 tbsp oil in a frying pan on high flame. Once hot, add the marinated chicken pieces. Stir-fry for 2-3 minutes until the color changes. Add a pinch of red food color (optional) and continue to stir-fry. Reduce heat to low, cover the pan, and cook for 8-10 minutes until chicken is tender. Keep about 1/4 cup of liquid in the pan. Transfer the cooked chicken to a bowl and set aside.

3. 3.Cook the Basmati Rice

   In a large pot, bring 1-1.5 liters of water to a rolling boil. Add salt to taste (for the rice) and 1-2 tbsp oil. Add 0.5 kg basmati rice (washed and soaked for 30 minutes) to the boiling water. Cook until the rice is 90-95% done. Drain the rice using a colander and set aside.

4. 4.Prepare the Vegetable Mixture

   In the same frying pan (after removing chicken), add 2-3 tbsp oil. Add 2 dried red chilies and 2 tbsp minced garlic. Fry on high heat for 1 minute. Add chopped spring onion whites (from 3-4 spring onions) and a small amount of chopped regular onion (optional). Fry for 30 seconds to 1 minute. Add 1 chopped green chili. Then add 300-350g shredded cabbage, 2 medium julienned carrots, 1 julienned yellow bell pepper, 1 julienned red bell pepper, and 1 julienned green bell pepper. Stir-fry on high heat for 1-2 minutes.

5. 5.Add Sauces and Chicken to Vegetables

   Reduce heat to low. Add 1 tsp black pepper powder, 2 tsp soy sauce, 2 tsp vinegar, 2 tbsp red chili sauce, 3 tbsp Schezwan chutney, and 4 tbsp tomato sauce. Mix everything thoroughly. Add a pinch of red food color (optional) and mix again. Add 0.5 cup water (add an additional 0.25 cup if needed for desired consistency). Add the previously cooked chicken along with its gravy. Mix well and bring to a boil. Add chopped spring onion greens. Taste and adjust salt if necessary (remember sauces contain salt). Turn off the heat.

6. 6.Assemble and Dum Biryani

   In a heavy-bottomed pot, spread 2-3 large spoons of cooked rice at the bottom. Layer half of the chicken and vegetable mixture over the rice. Sprinkle some chopped spring onion greens. Add the remaining cooked rice on top. Sprinkle more chopped spring onion greens. Cover the pot tightly with a lid. Place the pot on a hot tawa (griddle) heated on high flame, then reduce the flame to low. Let it dum cook for 15-20 minutes.

7. 7.Serve the Biryani

   After 15-20 minutes of dum cooking, turn off the heat. Let the biryani rest for a few minutes before opening the lid. Gently mix and serve hot on a plate, garnished with fresh spring onion greens.