• All ingredients ready? Let's begin!
  

Rice

• Excluding cornflour, egg, and oil, marinate chicken with the spices for at least 1 hour but up to 24 hours.
  
• Wash the rice and soak for about 10 to 15 minutes.
  
• Add ghee and oil and heat in a deep saucepan over medium heat. Add cardamom, cinnamon, cloves, and bay leaves, and sauté briefly.
  
• Add peppers and onions and fry until light brown.
  
• After cooking, pour half of the mixture into a bowl. Let the mixture stand, add masala, and briefly toast.
  
• You’re now ready to add the water to the saucepan.
  
• Increase heat and bring the saucepan to a boil.
• Add salt and rice and continue to let boil to reduce the water to where it’s level with the rice.
  
• Turn down heat to low and stir rice.
• Sprinkle half of the fried onion mixture, along with the lemon juice, saffron water, mint, and cilantro evenly over the rice.
  
• Place a lid over the saucepan and cook on low heat for 8 to 10 minutes. Afterward, check to make sure the rice is cooked and there isn’t any excess water, then fluff with fork.
  
• While the rice is cooking, get a head start on the chicken.

Chicken

• Preheat cooking oil to 320°F.
• Combine food coloring, cornflour, and eggs.
  
• Combine the chicken with the mixture.
  
• With the oil sufficiently heated, fry chicken in small batches while turning frequently until fully cooked.
  
• When you finish frying the chicken, set it aside and grab a new saucepan.
• In it, sauté 1 tablespoon of oil with 2 teaspoons of minced garlic, 1 teaspoon of minced chili pepper, and curry leaf for 30 seconds.
  
• Following the above ingredients for the sauce, mix for about 15 seconds and combine with chicken in the new saucepan.
  
• Sauté the chicken, sauce, and other ingredients until well combined.
• Enjoy your Delicious Vijayawada Chicken Biryani!