Heat ½ butter in a pan Heat ½ the fat in Pan
Fry the chicken with biryani spice mix for 2 minutes.
Add the onions, chilli and tomatoes and cook for a further 3 minutes.
Add the potato and the curd and cook and mix well.
Add 150ml water and simmer for 5 minutes.
Wash and drain rice
Heat remaining butter in a pan or rice cooker.
Fry half of the rice for 2 minutes and remove half.
Place the cooked spice mixture from above over the rice.
Add the rice that was put aside and cover the spice mixture.
Add 3 liters of water carefully so not to disturb layers and cook until rice is soft.
Serve Steaming hot garnished with coriander leaf.