Heat a wide nonstick pan with oil and ghee. Add the chicken pieces and arrange the sliced tomatoes along with salt over the chicken pieces and let it cook.
Cover with a lid and cook on high.
After 10 minutes, water starts coming out of the chicken, add the ground masala and let the whole mixture get cooked well.
Simmer and cook for 10 minutes.
Then add the water and let it boil over.
Add the drained rice and let it cook. Mix well and when the water is almost absorbed, simmer and cover with lid.
Cook with lid covered for 10 mins.
The biryani gets cooked in 10 mins low flame.
Serve with onion raita or gravy.