Instant Chicken Biryani with a Twist in Gujrati

A delicious rich coconut cream biryani with chicken
Prepare the rice and put in on a serving dish, the biryani will be put on the rice when biryani is cooked
Ing:
2 cup store bought fried biryani
2 tbsp canola oil
3 big potatoes peeled and cut in quarters
3 cups chicken cut to your preference
1 12 oz can of coconut milk
4 to 5 dried peppers
1 tsp garlic
1/4 tsp turmeric
2 to 3 lime leaves (optional)
1/2 tsp habanero and bell pepper chutney (optional)
2 tbsp fresh coriander chopped for garnishing
1/2 lime juice to be used in the end for garnishing
1/2 cup chopped green onions (half to be used in rice) and half to be used for garnishing
Method:
In a saucepan or wok add the canola oil, once hot add the fried onions, after about a minute add the potatoes and fry till it is halfway cooked, then add the fried peppers, garlic, and the habanero chutney, fry it really well making sure not to get in on your hands, face or eyes. Once the potatoes are cooked half way add the chicken in it and increase the heat to high and stir fry all this together really well by mixing all the ingredients thoroughly. Sprinkle the turmeric stir again until the chicken is cooked half way through, this should happen when you see the chicken is white in color, add salt per your taste and lastly add the coconut milk, make sure to combine all the ingredients really well, scrape the bottom to make sure that you scrape all that may have stuck to the bottom of the pan. Do a taste test and make sure your salt and chillies are per your liking, put it on med and cover for about 5 min until the gravy has thickened up. Pour the gravy on a bed of rice that has been sprinkled with saffron and chopped spring onions. Lastly garnish with chopped spring onions and coriander, as well as some lemon juice.
Enjoy