Step 1

Combine all ingredients and set aside for at least 2 hours.

Step 2

Wash the 1 1/4 cup of basmati rice three times and soak it in around 2 cups of water. Set aside for around 20 minutes.

Step 3

Combine 4 cups of water and 1 tbsp of salt in a large pot and bring to a rolling boil. Tip: Use a saucepan or a pot with handles for easy draining of the water later on. I didn't the first time I made biryani and I had such a difficult time!

Step 4

Drain the soaked rice and add it to the boiling water.

Step 5

Boil the rice for 5 minutes, then take it off the stove and drain it with a colander.

Step 6

Heat 2 tbsp of vegetable oil in a flat, heavy-bottomed pot.

Step 7

On medium flame, saute minced red onion and green onion bulbs until browned. (Higher heat would mean more oil but onions will brown quicker, lower heat would mean less oil but onions will brown slower. You decide!)

Step 8

Add garlic, saute for 30 seconds.

Step 9

Add well-squeezed, finely chopped kimchi and saute for 1 minute.

Step 10

Turn the heat up to medium high and add chicken (make sure it isn't dripping with the marinade), fry for 3-4 minutes.

Step 11

Add the liquid from the marinade and 1 cup of water to the pot. Bring to a simmer then turn the heat down to the lowest flame. Cover and cook for 10 minutes or until meat is tender.

Step 12

Remove the lid and check to see how much gravy/sauce there is in the pot. There should be around 1 cup. If there is more, increase the heat to reduce the gravy. If there is less, add water.

Step 13

Top with the basmati rice and cover the pot. Cook on low heat until rice is fully cooked, around 5-10 minutes.

Step 14

Garnish with green onion, toasted sesame seeds and toasted sesame oil and feel the Korean and Indian flavors come together in your mouth! Oh, and you can serve yogurt or more kimchi on the side.