For the curry, sauté boiled onion paste in oil and don’t let it change its color. Now add 1 tbsp National Ginger Garlic Paste, stir for half a minute. Add chicken, potatoes and ½ pack National Bombay Biryani Mix in it. Cook on low flame till the chicken’s water evaporates.
Put 1 cup water, turn on the lid and cover for 20 minutes. Now evaporate if there is any water. Add ½ cup of whisked yogurt and let it evaporate while stirring.
Add it in the curry with the highest flame on so that the water immediately gets evaporated. Don’t let it turn brown from green.
Assemble them with Biryani and put green food color on the rice. Cook it in steam for 10-15 minutes and serve.