Steps
1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the ginger-garlic paste and diced chicken to the pot and cook until the chicken is browned.
4. Stir in the chopped tomato, yogurt, biryani masala, and salt. Cook until the tomatoes soften.
5. Drain the soaked rice and add it to the pot, mixing gently to combine.
6. Pour in enough water to cover the rice (approximately 1.5 cups). Bring to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
8. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro, mint, and the slit green chili if using.