In a large bowl, mix chicken pieces with yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.

Fry Onions

In a large pot, heat oil and fry the sliced onions until golden brown. Remove and set aside.

Cooking

Cook Chicken

In the same pot, add the marinated chicken and cook until the chicken is tender and the oil starts to separate. Add chopped tomatoes and cook for another 5 minutes.

Prepare Rice

While the chicken is cooking, rinse the basmati rice until the water runs clear. Soak it in water for 30 minutes, then drain.

Layer Biryani

In the pot with chicken, layer the soaked rice evenly on top. Add whole spices, coriander, and mint leaves. Pour in 4 cups of water, add saffron strands, and adjust salt. Cover tightly and cook on low heat for 30-35 minutes until the rice is fully cooked.

Serving

Garnish and Serve

Once cooked, gently fluff the biryani with a fork. Serve hot, garnished with fried onions and accompanied by raita.