Take the saucepan, add half of half the cooked chicken followed by one layer of rice. Then add chopped mint, coriander leaves and sprinkle little yellow food colour mixed with water.
Now the add the remaining chicken on the rice and then add remaining rice on top of chicken.
Finally, on the top of, the rice add the remaining mint, coriander leaves and followed by ghee and kewra water.
Cover the pan with silver foil and close the lid tightly.
Cook on a low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.
Once 30 minutes is done, switch off the flame. Keep the pan aside.
Leave the pan like that for some time without disturbing it.
Then fluff the chicken biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.