1.In a deep pan, heat the oil and fry chopped onions till golden brown. Add chopped tomatoes, ginger garlic paste, coriander powder, red chilli, turmeric, salt and cook on low flame till oil separates.
2. Add the chicken (or cut veggies) with 1 cup water an 2 tbsp (16 g) of Knorr Chef's Biryani Masala. Cover with lid and cook on low flame for 20 mins or till done. Sprinkle mint leaves on top.
3. Boil rice in 750 ml water with 2 tbsp oil and lemon juice. Cook till rice is nearly done. Drain excess water. Spread rice over cooked chicken (or vegetables). Cover the pan with a heavy lid and cook on low flame for 5-10 mins. Serve Hot!