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

Heat oil or ghee in a large pot. Add sliced onions and fry until golden brown.

Add minced garlic, grated ginger, and green chilies, cooking until fragrant.

Stir in the chopped tomatoes and cook until soft. Add the chicken pieces and cook until no longer pink.

Mix in yogurt, biryani masala, and salt. Cook for a few minutes until the chicken is well coated with the spices.

Add the drained rice and water, bringing to a boil.

Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and water is absorbed.

Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork, then garnish with chopped cilantro and mint before serving.