Boil rice in 1 litre water with 1 tablespoon of oil and 1 tablespoon of lemon juice till ¾th done. Drain excess water and keep aside.
Fry the chicken in 2 tablespoons of oil. Add 1 ½ cups of water and the entire contents of Knorr® Ready to Cook Hyderabad Biryani. Mix well and cook until the chicken is tender, and the gravy reduces to half its original quantity.
Spread the boiled rice and mint leaves over the vegetables. Add the 2 tablespoons of ghee along with the turmeric on top of the rice.
Cover the pan and let the biryani cook for another 3-5 minutes over a low flame, until you see steam releasing from the sides of the lid.