Prep the ingredients. Dice the onion, tomatoes, bell pepper, scotch bonnet pepper and chilli. Dice the chicken breast into chunks and set aside. Soak the rice in a bowl for about 5-7 minutes. In a pan, add about 2 tablespoons of oil and fry the diced onions.

Fry until golden brown and not burnt. Transfer to a bowl and set aside. To the same pan or pot heat up about 2 tablespoon oil. Saute ginger and garlic paste for a minute. Add the chicken pieces, season with chicken cube and black pepper. Stir fry for about 4-5 minutes..

Add bell pepper, chilli and half of the fried onions. Add biryani masala and plain yoghurt/milk. Add little water at a time if the mix is too thick. Check for seasoning.

Cover and allow to cook slowly until the chicken is cooked, the oil begins to separate and a thick gravy is obtained. Set this aside. Wash the soaked rice thoroughly. Bring water to a boil and add the washed rice. Add the cinnamon, clove, bay leaves, and cardamon. Add salt. Cook rice until about 90% soft. Strain in a colander and set aside.

To layer the biryani. Place a heavy bottom pot on a medium-low flame. Scoop half of the rice into the pot and spread. Spread the chicken gravy evenly on the rice layer then spread the remaining rice evenly on the chicken gravy to form the third layer. Feel free to form more than 3 layer if you are doubling or tripling this recipe. Sprinkle fresh mint and coriander if available.

Spread the remaining fried onion all over the top layer of rice. Dissolve the turmeric powder in water and drizzle. Drizzle yellow food colour at this point if that is what is available. Cover the pot and steam until rice is soft.

Stir and serve hot. I like to have some perks of white rice as this beautifies the dish😍