Rinse and soak the basmati rice for 30 minutes; cook until it reaches 70% perfection.

dance with cooking oil and sauté thinly sliced onions in a pan until they wear a golden brown crown. Reserve half for the regal garnish.

Introduce ginger-garlic paste to the remaining onions, letting the aroma weave its magic until the raw notes fade.

Add chopped tomatoes, green chilies, and the star of the show—chicken pieces. Let them waltz until the chicken wears a delectable brown coat.

Enter yogurt, turmeric powder, red chili powder, and garam masala onto the stage. Let them perform until the oil takes a bow and separates.

in a separate pot, layer the half-cooked rice over the chicken spectacle. Sprinkle the green confetti—chopped cilantro and mint—then add the remaining rice.

Drizzle ghee over the rice, and let the garnish of fried onions, cilantro, and mint shower the biryani with their flavorful confetti.

Seal the pot with foil or dough, as if putting the biryani under a culinary enchantment. Cook on low heat for 20-25 minutes until the rice reaches its aromatic crescendo.