• Wash and soak long grain basmati rice for 30 minutes.

Prepare korma

• Peel and thinly slice your onions, heat oil in a pan and add onions.
• Cook onions until they are golden brown, take half of the onions out for later.
• In the remaining onions, add chicken, ginger garlic, biryani masala, cumin and coriander powder.
• Mix everything and cook for few minutes.
• Add tomatoes and yogurt. Cook the chicken for about 10 minutes or until oil will come to the surface.

Boil rice for biryani

• In a big pot add water to boil the rice, add salt, bay leaves, green chilies and cumin seeds as well.
• Once water starts boiling, drain the soaked rice and add into the boiling water.
• Keep cooking uncovered, and add vinegar( it’ll help the rice to cook beautifully, rice will have nice color and texture)
• Once your rice are about 80% cooked, drain them.

Layer the biryani

• Add some oil at the bottom of an oven proof dish, add half of the rice.
• Then add a layer of chicken korma and add remaining rice on top of it.
• Sprinkle browned onions, some food coloring and tightly cover it with a foil paper.
• Bake at 350 F for about 25-30 minutes.
• Fluff the rice and enjoy