Instructions:

1. Marinate the chicken
   Step 1:

   In a mixing bowl, combine the chicken pieces, ginger-garlic paste, yogurt, turmeric powder, red chili powder, coriander powder, garam masala, chopped coriander leaves, and chopped mint leaves. Mix well to coat the chicken evenly. Marinate for 30 minutes.
2. Cook the rice
   Step 2:

   Wash the basmati rice under running water until the water runs clear. In a large cooking pot, bring 4 cups of water to a boil. Add the washed rice and cook until it is 70% cooked. Drain the rice and set aside.
3. Prepare the biryani
   Step 3:

   In a large cooking pot, heat oil and ghee over medium heat. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
   Step 4:

   Add the sliced onions and cook until golden brown. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and oil starts to separate.
   Step 5:

   Add the marinated chicken and cook until the chicken is no longer pink. Stir in the coconut milk and simmer for 5 minutes.
   Step 6:

   Layer the partially cooked rice over the chicken mixture. Sprinkle fried onions and chopped coriander leaves on top. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes or until the rice is fully cooked and flavors are infused.
   Step 7:

   Remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork before serving.