Wash and soak basmati rice in water for 20 minutes.

Boil 3 liters of water with oil and salt.

Add soaked and drained rice to boiling water and cook for 3-5 minutes.

Drain the rice immediately and spread on a plate.

Heat oil in a pan and fry sliced onions until brown. Remove and set aside for garnish.

Marinate chicken with thick curd, red chili powder, turmeric powder, and salt for 30 minutes.

Heat oil in a pan, add remaining sliced onions and saute for 3 minutes.

Add ginger-garlic paste and saute until the raw smell disappears.

Add slit green chilies and mix for a minute.

Add chopped tomatoes and saute until mushy.

Add red chili powder, coriander powder, and salt and saute for 2 minutes.

Add coriander and mint leaves (3 tablespoons each) and mix.

Add marinated chicken and mix well.

Cook until chicken is fully cooked, thickening the masala if needed.

In a large, wide pan, spread ghee to coat the bottom and sides.

Add 2 tablespoons of the chicken masala and spread over the bottom.

Add cooked basmati rice over the chicken masala and spread gently.

Drizzle the oily layer from the masala over the rice for flavor and color.

Repeat layering until all rice and chicken are used.

Sprinkle coriander, mint leaves, and browned onions on top.

Cover with a lid and place a heavy weight on top to trap steam.

Leave the dum biryani for 10 minutes.

Scoop out the biryani from the edges, being careful not to break the rice grains.

Serve with pickled onions, Burani Raita, and Mirchi Ka Salan.