Marinate chicken pieces with salt, curd, ginger garlic paste and mint. Set aside for 30 minutes.
In a thick-bottomed pan, heat oil and sauté onions till golden brown.
Add chopped tomatoes and stir till it becomes mushy. Add the Biriyani Masala and sauté for one minute.
Add the cashewnut paste and stir. Add the chicken pieces and chopped coriander and mix well.
Take a glass bowl and arrange a layer of rice at the bottom. Add chicken pieces in the next layer, and repeat. Garnish with fried onions and coriander, close and set aside to steam for 2-3 minutes. Serve with raita or pickles.
By Ria Samuel