Steps
1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes.
2. In a pan, heat the oil over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until golden brown. Then, add garlic and ginger, cooking until fragrant.
4. Add chicken cubes and cook until no longer pink. Stir in yogurt, salt, turmeric, red chili powder, and garam masala.
5. Drain the rice and add it to the pan with the chicken mixture. Stir gently to combine.
6. Pour in water and saffron (if using), bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Once the rice is cooked, let it sit covered for another 5 minutes. Fluff with a fork and serve garnished with fresh cilantro and mint.