1 Marinate chicken with yogurt, ginger-garlic paste, biryani masala, and salt.

2 In a pot, sauté sliced onions until golden brown. Remove half for later use.

3 Layer marinated chicken, chopped tomatoes, half of the fried onions, and rice in the pot.

4 Top with ghee, green chilies, fresh coriander leaves, mint leaves, and the remaining fried onions.

5 Cover and cook on low heat until the rice is fully cooked and aromatic.

6 Serve hot, garnished with additional coriander and mint leaves.