In a sizable bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, biryani masala, green chilies, and salt. Stir well to evenly coat the chicken, then cover the bowl and let it marinate in the refrigerator for at least 1 hour.

Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. In a large pot, boil about 4 cups of water, add the soaked rice along with cumin seeds, and parboil for approximately 5-6 minutes until the rice is about 70% cooked, then drain and set aside.

In a heavy-bottomed pot, heat ghee or vegetable oil over medium heat. Once hot, add thinly sliced onions and sauté them until golden brown. Stir in the marinated chicken, cooking for 8-10 minutes until it’s no longer pink.

Once the chicken is cooked, reduce the heat to low and begin layering the biryani. Spread half of the parboiled rice over the chicken, sprinkle half of the chopped mint and cilantro, then add the remaining rice on top. Drizzle saffron milk over the top if using.

Cover the pot tightly with a lid and allow the biryani to cook on low heat for 25-30 minutes, letting the flavors meld and the rice finish cooking.