Rinse the basmati rice until the water runs clear. Soak it in water for at least 30 minutes, then drain and set aside.

In a large pot, heat the vegetable oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.

Add the minced garlic, ginger, and green chilies, stirring until fragrant.

Toss in the chicken pieces and cook for about 5-7 minutes until they are nicely browned.

Season with turmeric powder, salt, and biryani masala. Stir in the chopped tomatoes and cook for another 5 minutes until they soften.

Lower the heat and stir in the plain yogurt, mixing well to coat the chicken. Allow this mixture to cook on low for about 10-15 minutes.

Meanwhile, boil water in a separate pot and add the soaked rice, cooking until it’s around 70% done. Drain the rice and layer it over the chicken mixture in the pot.

Sprinkle whole spices, cilantro, and mint over the rice. Cover the pot tightly with a lid, and cook on low heat for an additional 20 minutes.

Once cooked, let the biryani rest for 10 minutes before gently fluffing it with a fork. Serve it hot, topped with crispy fried onions and a side of raita.