Add vegetable oil to the cooking pot. Once hot, add grated garlic and ginger. Stir for 1 minute

Add chopped tomatoes. Continue stirring for another minute

Add chopped chicken breast, and stir to combine. Let the chicken continue cook until the juice is released and dries out

Pour the yogurt & water, and add the biryani spices, cinnamon stick, bay leaves, and cloves. Stir to combine

Continue simmering for 3 to 5 minutes before turning off the heat. Set aside.

In a separate pot, add vegetable oil.

Stir for a minute before pouring water. Covered the pot

Once it started to boil and there is less water, adjust the heat to a very low simmer.

Let the rice simmer for 10 to 15 more minutes or until it is cooked.

Remove half of the marinated chicken biryani from the pot. And transfer into the plate bowl.

You will be making a layer, where the sauce comes first, followed by the rice.

On the same pot, add the yellow rice, and then pour the chicken biryani sauce from the plate bowl. Next, add the rice again followed by the remaining sauce, and then the remaining rice.

Once it is fully spread with the rice, cover it with the lid of the pot.

Let it cook in a very low fire for additional 5 minutes before turning off the heat

Use the large serving spoon to mix the rice and sauce before serving

When serving on the plate, garnished with the fried brown onion. Bon Appetite.