1. Soak rice in water for 20–30 mins.
2. Marinate chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and biryani masala. Rest for 30 mins.
3. Fry onions till golden brown. Remove half for garnishing.
4. Add whole spices to oil/ghee, then add tomatoes and cook till soft.
5. Add marinated chicken. Cook until half-done.
6. Add chopped mint and coriander.
7. In another pot, boil soaked rice till 70% cooked.
8. Layer the rice over the chicken. Top with fried onions, saffron milk (optional), and more herbs.
9. Seal and cook on dum (low flame) for 15–20 mins.
10. Serve hot with raita or boiled egg.