Biryani but easy mode

[0:00]Yo, this is a national emergency, bro, because everyone wants to make biryani for Eid, but they find it too difficult. So basically, this is my version of it, so it's like one pot and then not a lot of effort, basically. So I wash and soak two cups of basmati rice, bro, by Laila, the gold packet. How do I convince you this makes all the difference, man? Anyways, put ghee and olive oil in a pan. Then I got whole spices. Now you can do any spice you want, but put a star nephew in there because then it put flavors in there, yeah. Cook up some um onion and some garlic and ginger blocks until you got crispy kinda onions like this. Put in the tomato, break that down, and then we're going to go turmeric and then uh uh chili powder and then some biryani masala. And then it could be any kind of biryani masala, cook that through, let the oil separate, and then we go in with one entire whole chicken cut up into pieces without the skins. Now, at this stage, I basically let this cook with the lid on until the chicken released all of its fluid, man. And then from there, add a bit more water, let that cook for 10 minutes, put potato in, final 15 minutes, and the steam put its finger up my nostrils. Lemon juice, coriander, reduce it down so it's thick because we're going to put water in, two cups of boiling water because we did two cups of rice. Remember that rice is soaked. Put salt in, blast up the heat, you son of a gun, and then cook it until it dries out like that. Now I top this off with crispy fried onion that I done in the air fryer, by the way, bro. And then uh coriander, foil, table cloth, and then lid, and then we basically steam that, yeah. Now, for 20 minutes, we're going to let that steam and then turn off the heat. We're going to let it rest and we open this and oh my look at there. They're doing the hallelujah, the the rice grains are standing up. Then you get a spatula, go underneath like you're lifting up a heavy friend. Let it rest for five minutes before you serve it up. That is banging.