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)