Clean and soak basmati rice for 10 to 15 minutes.
Clean, wash and cut chicken in small pieces. Mix with curd (yogurt), chilli powder, tumeric powder. Let it marinate for 1 hour.
Take the pan and heat oil and butter. Now add chopped onions, fry for few minutes and cashews and ginger garlic paste and fry for 3-4 minutes. Add the chicken, tomato, Tita Biryana Masala, chili powder and cook on medium flame till the oil comes out. Add mint leaves and mix it well.
Add the rice, saffron, coconut milk, 4 cups of water and salt (to taste). Once it begins to boil, you can put the lid the pan and let it stay for 20 minutes or until the rice is done on a low flame.
Garnish with green coriander leaves and serve hot.
You can serve this dish on its own or with any of the other recipes you can find on our website.