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Add 1kg cubed boneless chicken breast, 1 tbsp biryani masala, 1 tbsp tikka masala, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp olive oil and juice of 1 lemon. Mix well, cover and marinate for 2 hours.
Bake at 180–200°C until cooked and tender, flipping halfway through.
Mix 3 tbsp yogurt with 1 tsp biryani masala and 1 tsp tikka masala.
In a pot add 3 tbsp oil, sauté 1 sliced onion and 1 tsp ginger-garlic paste. Add 2 sliced tomatoes and a little water. Cover until soft.
Add 2 tsp tomato paste and the yogurt mixture. Mix, cover and cook until oil separates.
Add the baked chicken and mix well.
For smoky flavour, place a small piece of hot coal in a foil cup, drizzle a little oil over it and cover the pot for a few minutes. Remove the coal and mix. Take the chicken out.
Layer boiled rice, chicken and another layer of rice. Top with lemon slices, mint, orange food colour and fried onions. Cover and cook on low heat for 25–30 minutes.
Mix yogurt with 1 grated cucumber, 2 tsp dried mint, a pinch of black pepper, lemon juice and salt.
Dish out the biryani, serve with raita and enjoy!