Biriani I

Cut the chicken into medium pieces, removing excess fat and skin as desired. Pat dry with paper towels to ensure even browning.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the chicken pieces to the hot oil and brown them on all sides until golden, turning occasionally. Work in batches if needed to avoid overcrowding.

Remove the browned chicken from the pot and set aside on a clean plate.

Add the chopped green onions and green pepper to the same pot and sauté until softened, about 2-3 minutes.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly to remove any burnt bits from the bottom of the pot.

Add the chopped tomato and lemon juice to the pot, stirring well to combine with the paste and aromatics.

Return the browned chicken pieces to the pot, nestling them into the tomato mixture and stirring to coat evenly.

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently until the chicken is tender and cooked through, about 25-30 minutes.

Taste the sauce and adjust seasoning with additional lemon juice if needed. Serve the biryani hot with rice or flatbread on the side.