Fry onions in hot oil until golden, take out and spread on paper, crush when cool. In the same oil add chicken, ginger paste and garlic paste, stir fry until the chicken starts to turn light golden. Add RUH Chicken Biryani Mix and tomatoes, fry on high flame. Add yogurt, crushed onions and green chilies, cover and cook on low heat for 10 mins.

In a separate pot, parboil the rice in 3 tsps of Sapora Himalayan Pink Salt.

Spread half rice in another pot and pour Chicken curry over it, top with remaining rice. Cover and simmer on low flame for 10-15 minutes. Mix before serving. Serve hot with salad and raita