In a sufuria add 2 cups of water, blueband and salt to taste. Simmer your rice on low heat. When your rice is just about to cook fully. Dilute a teaspoon of tumeric and pour on your rice and cover to cook fully. Set aside.

Add the crushed garlic and grated ginger to the chicken add a little water and put to boil until all water is almost over.

Fry your onion to golden brown. Add the tomato paste, blended tomatoes and salt.

Add the remaining tumeric, garam masala and biryani. Stir and cook on low heat for 3 minutes.

Add your boiled chicken and stir well.

Add yoghurt at this point and stir well.

Add the chopped mint and corriander and cover to cook for 3 minutes. Stir well and set aside.