Rinse the Basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large mixing bowl, marinate the chicken with yoghourt, ginger-garlic paste, red chilli powder, turmeric, and salt. Set it aside.

In a skillet, heat the cooking oil or ghee. Add the sliced onions and sauté until they turn golden brown and crispy. Remove and set aside.

In the same skillet, add the marinated chicken and cook until it's no longer pink. Add the chopped tomatoes and cook until they soften.

Sprinkle biryani spice mix and garam masala over the chicken. Stir well.

In the large pot, layer half of the soaked and drained rice, followed by the cooked chicken mixture. Add the remaining rice on top.

Sprinkle the crispy fried onions over the rice.

Seal the pot with a tight-fitting lid and cook on low heat for 30-35 minutes until the rice is cooked and the flavours meld.

Garnish with fresh coriander and mint leaves before serving.