Marinate the chicken with yogurt, ginger garlic paste, and spices (turmeric, red chili powder, garam masala). Let it sit for at least an hour.

Cook the rice with whole spices (bay leaves, cardamom, cinnamon) until 70% done, then drain.

Heat ghee in a heavy-bottomed pot. Sauté sliced onions until golden brown.

Add marinated chicken and cook until it’s sealed.

Layer cooked rice over the chicken, then top with fried onions, saffron milk, and mint leaves.

Cover tightly and cook on low heat for 20-25 minutes to allow flavors to meld.

Let the biryani rest for a few minutes before serving. Fluff gently with a fork.