Steps
1. Marinate the chicken with yogurt, ginger-garlic paste, turmeric, biryani masala, and salt. Let it sit for at least 30 minutes.
2. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes.
3. In a pan, heat oil and sauté the sliced onions until golden brown. Remove half for garnishing.
4. Add the marinated chicken to the pan and cook until it's no longer pink.
5. Stir in chopped tomatoes and cook until soft, about 5 minutes.
6. Drain the soaked rice and add it to the chicken mixture. Stir gently to combine.
7. Add 1.5 cups of water, bring to a boil, then reduce heat to low. Cover and cook for 15-20 minutes until rice is tender and water is absorbed.
8. Once done, fluff the biryani with a fork and garnish with fried onions, fresh coriander, and mint leaves. Optional: dissolve saffron in a tablespoon of warm water and drizzle over the biryani before serving.