Have all the ingredients assembled and ready.
Marinating and cooking the chicken
In a medium-sized bowl combine the pieces of chicken with turmeric, garam masala, yoghurt, salt and garam masala, marinate for 15-20 minutes.
While the chicken marinates, set a cooking pan over medium heat, pour in the oil followed by onions, ginger garlic paste, cinnamon, cardamom and cook for 3 minutes until the onions turn slightly brown on the edges.
Add tomato paste, 1/2 teaspoon of turmeric, garam masala, pepper powder and continue to cook and build the biryani paste.
Once the ingredients in the pan turn into a liquid paste of spices, add the chicken to it, reduce heat to low-medium and continue cooking the chicken in this paste for 15 minutes.
Cooking the biryani in the rice cooker.
Wash and rinse the rice 2-3 times to remove any impurities. set aside.
Pour in a tablespoon of oil into the rice cooker.
Once the chicken is placed evenly on the bottom, add the washed rice and water with salt to season(1/2-1 teaspoon).
Leave the rice cooker lid open for 3-5 minutes then using a wooden spoon or fork gently combine rice while bringing the chicken on the bottom to the surface, spend a few minutes mixing the rice well so the seasoning and chicken are distributed evenly.