Chinese Biryani

In a vessel heat little olive oil and saute about 250 gms of sliced cabbage ,2 carrots Julienned ,1 big capcicum Julienned and some salt and pepper . Saute for a min till little soft and keep aside.
Fry potato wedges and keep aside
In a vessel heat some olive oil and add 3 tbsp garlic paste , 1 tbsp ginger paste,1 tsp green chilli paste , salt ,half tsp haldi , 1 tea cup of tomato ketchup , half cup of chilli sauce, 4 tbsp soya sauce , 1 box of tomato puree (or 3 tomatoes ground to paste) ,250 gms of yogurt and red food colour ,saute and add 1 kg of chicken (boneless leg is preferable) cook till the chicken is tender and gravy is thick.
Boil 3 cups of soaked basmati rice till almost done and strain.
To layer the biryani in  a vessel put a thin layer of boiled rice , then add all of the chicken with its gravy, make a layer on top with the sauted veggies .add a thin layer of rice followed by the fried potato wedges . Add all the remaining rice and drizzle 2 tbsp of ghee and a splash of red and yellow and green food colour. Cover and cook on high heat for 15 min and put on very low heat on a tava for 30 mins. Serve hot with dahi kachumber.