Chicken Kheema Biryani

½ cup of Oil 

1 Large Onion

1 Pound Ground Chicken Breast

1 tsp Red Chilli Powder

1 tsp 7 Spices Powder (Optional)

1 tbsp Salt 

1 Large Tomato 

1 tsp Turmeric Powder 

5 Cloves Garlic 

2 Inch Piece of Ginger 

½ bunch cilantro

3 tbsp 2% Plain Yogurt 

½ tsp Shah jeera

3 Cardamom

3 Cloves 

½ cinnamon stick 

3 ½ cups rice 

6 1/2 cups water

1 Bay 

1. In a medium-sized saucepan pour ½ cup of oil  and adjust flame to low-medium heat. 
2. Add 1 Large chopped onion and add 1 pound chicken ground (breast) 
3. Add 1 tbsp Salt, 1 ¼ tsp Red Chilli Powder, 1 tsp Turmeric Powder, ¾ tsp 7 Spices Powder (Optional), 5 Cloves Garlic, 2 Inch Piece of Ginger (1 ½ tbsp of Ginger Garlic Paste), and 1 Large Tomato. 
4. Keep Flame on Medium and let the ingredients sit for about 2-3 min. 
5. After about 2-3 min Mix everything together 
6. Add 3 tbsp of Plain Yogurt and Mix together. 
7. Cover for about 10-15 min on low-med heat while checking on it occasionally. 
   1. In the meantime preheat oven to 350 degrees.
8. In another large saucepan (this is what you will be cooking the biryani in) Fill about 6- 6 ½ cups of water (for 3 ½ cups of rice) and add ½ tsp of Shah jeera, 3 cloves, 3 cardomum, 1 bay leaf and ½ cinnamon stick. Sprinkle about ¾ tsp of Salt in it and let the water boil on medium flame. Add a few pieces of Cilantro (Also I added 1 clove of Garlic to add more flavour to the rice, but this is optional). 
9. Once water comes to a boil add the rice. After about 5 min drain the water, or once you see the water half disappeared. 
10. Take out one layer of the rice and add the cooked Chicken Kheema. Layer the other half of the rice on top and cover the pan with foil. 
11. Once the oven preheated to 350, place the pot in the oven for about 25 min 

Enjoy