Delicious 😋 chicken briyani

Hello! Guys today I'm preparing delicious chicken briyani
Yummy yummy!

Ingredients
Chicken 1kg
Basmati rice 800 gms
For chicken cooking
400gms onion slices
Ginger garlic paste 2teaspoon
Tomato slices 4 medium
Slit green chillies 6
1cup of coriander leaves chopped
1cup of mint leaves chopped
1cup of yogurt
Readymade briyani masala
For rice cooking
1/2 tbsp caraway seed
2tbsp cardamom
5 cloves
5 cinnamon
2 tbsp salt
wash the chicken pieces drain the water
Whisk yogurt
Wash and soak the basmati 20 min process
Cook chicken
Heat 6 tbsp oil in a pan and add onion
Fry on high heat 12min
add ginger garlic paste and low heat
Now add the chicken pieces mix well 2-3min
Add ready made briyani masala
To cook the Rice:

• Take one more heavy bottom pan & add around 2.5
  litres of water.
• You may include the water in which rice was
  soaked in this 2.5 litres for enhanced flavour & taste.
  Once the water starts to boil or bubble, add Shah
  Jeera - 1/2 tsp, Green cardamom-2, Cloves - 5
  Cinnamon- 3 pieces and Salt- 2 tablespoon
• Stir it well to dissolve the salt completely. The
  water must be very salty.
  Once the water starts boiling, add the strained
  basmati rice & stir it well.
• boil it on high heat, stirring few times
  very gently to not break the rice
• Readymade Biryani Masala usually contains salt,
  hence salt is not added while cooking the chicken
  in this recipe. Do check if the biryani masala you are
  using has salt in it.
  Now add the sliced tomatoes, mix it well and cook
  on medium to low heat for 4-5 mins till soft.
• Keep the heat on low and add the whisked curd/
  yogurt. Give a mix and then add the chopped
  coriander and mint leaves.
  Cook on low heat for 2 mins till oil separates.
• Cover & cook on low heat for around 20-25 mins til
  chicken is tender. Remove lid after 10 mins, give a
  mix and close the lid again.
• Dry up any excess water to get a thick gravy.
• After 8-9 minutes when the basmati rice is almost
  done (90%) remove it from heat and strain the water.
  Set it aside.
  Layering the rice and cooked chicken:
• Take a heavy bottom pan and spread half the
  cooked rice as the 1st layer.
• Now spread the cooked chicken with gravy on top
  of the rice uniformly
• Next, spread the balance rice as the top layer.
• Sprinkle some mint leaves on top of the rice. Close
  the lid and cook on low heat for 7-8 mins.
• Allow it to rest for around 20 mins.
  Layering the rice and cooked chicken:
• Take a heavy bottom pan and spread half the
  cooked rice as the 1st layer.
  Now spread the cooked chicken with gravy on top
• Next, spread the balance rice as the top layer.
• Sprinkle some mint leaves on top of the rice. Close
  the lid and cook on low heat for 7-8 mins.
• Allow it to rest for around 20 mins.
• Once you open the lid, mix the chicken and rice
  evenly.