Soak basmati rice (4 cups) in water for 30 minutes. Drain well.

In a large bowl, marinate chicken (1200 g) with yogurt (1 cup), ginger-garlic paste (2 tbsp), green chilies (4 whole), biryani masala (2 tbsp), and salt (2 tsp). Mix well and set aside for at least 30 minutes.

Aromatic spices coat the chicken.

Heat oil (¼ cups) in a large pot or Dutch oven. Fry sliced onions (3 cups) until golden brown and crispy. Remove half of the fried onions and set aside for garnish.

Onions are deep golden brown and crispy.

Add whole spices (2 tbsp) to the pot and sauté for a minute until fragrant.

Spices release their aroma.

Add marinated chicken (1200 g) to the pot and cook for 10-15 minutes, until browned.

Chicken is browned on all sides.

Layer half of the soaked rice over the chicken (1200 g). Sprinkle with mint and cilantro leaves (½ cups).

Layer the remaining rice over the mint and cilantro. Drizzle saffron milk over the rice.

Cover the pot tightly with a lid or seal with dough. Cook on low heat for 30-40 minutes, or until the rice is fully cooked and the flavors are well combined.

Ensure the pot is sealed tightly to create a steam-filled environment. • Steam is trapped inside the pot. • Fragrant aroma fills the kitchen.

Let the biryani rest for 10 minutes before serving.

Garnish with reserved fried onions (3 cups), mint, and cilantro leaves (½ cups). Serve hot.