Thoroughly wash and soak rice in water for half hour. Wash, drain and keep aside.

Now take 5-6 glass of water in a pan, add 2 teaspoon salt and soaked rice.

Cook on medium flame till rice are near to cook.

Drain and sieve and keep aside.

Now in a separate large  pan fry onion in oil till golden brown.

Add ginger garlic paste, fry for 2 minutes, then add tomatoes and fry for 5 more minutes.

Then add yogurt, chicken pieces and spices and fry for another 5 minutes on medium heat with constant stirring.

Lower the heat and cook till chicken is fully tender, evaporate excess water on high flame.

Lower the heat to simmering position. Sprinkle fresh mint and coriander leaves on top.

And on this layer spread all boiled rice.

Now dissolve colours in little water (1 teaspoon) separately, and spread on rice layer in portions/in different positions/points.

At top layer spread nuts and asharfi

Simmer for 15 minutes.

Sprinkle khoya and remove from heat.

Delicious Rangeeli Biryani/Rainbow Birayni is ready.

Mix before serving.

Serve with raita and salad.