Marinate chicken with yogurt, salt, turmeric powder, chilli powder, and garam masala for 30 minutes
Boil water in a large pot and add whole spices
Add rice and cook till rice is half done. Strain and set aside
Fry sliced onions in ghee till golden brown. Set aside.
Heat ghee. Add whole spices.
Add remaining sliced onions
Once onion is golden, add ginger and garlic. Saute for 2 minutes
Add the marinated chicken
Cook till chicken is nearly done. Turn off heat.
Layer half of the rice on top
Spread mint leaves, coriander leaves, and fried onions
Spread the remaining rice on top
Add saffron soaked in milk
Pour ghee on top of the rice
Heat a tawa/griddle. Place the biryani pot on top making sure the lid is tightly closed. Cook on very low heat for 30 minutes.
Mix gently before serving biryani
Serve with raita (yoghurt dip)