Wash and soak 2 cups basmati rice for 30 minutes
Marinate 1 kg chicken with yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, lemon juice, and mint leaves
Heat oil or ghee in a pot
Fry sliced onions until golden brown
Add green chilies, whole spices, and chopped tomatoes
Cook until tomatoes soften
Add the marinated chicken
Cook until the chicken is partially done
Boil water with salt, whole spices, and a little oil
Add the soaked rice and cook until 70 percent done
Drain the rice
Layer half the rice over the chicken
Add fried onions, mint leaves, coriander leaves, and saffron milk
Add the remaining rice on top
Sprinkle more fried onions, mint leaves, coriander leaves, and ghee
Cover tightly and cook on low heat for 20 to 25 minutes
Rest for 10 minutes
Gently mix and serve hot