Instructions

• Marinate chicken with yogurt, ginger-garlic paste, biryani masala, and salt.
• In a pot, sauté sliced onions until golden brown. Remove half for later use.
• Layer marinated chicken, chopped tomatoes, half of the fried onions, and rice in the pot.
• Top with ghee, green chilies, fresh coriander leaves, mint leaves, and the remaining fried onions.
• Cover and cook on low heat until the rice is fully cooked and aromatic.
• Serve hot, garnished with additional coriander and mint leaves.