Add oil to a frying pan and saute sliced onions

Fry till onions are browned

Prepare chicken marinade

Marinate the chicken in biryani marinade. Allow to rest for at least 30 minutes

Boil rice along with whole spices and salt

Strain the rice and keep aside

Add crushed saffron strands to hot milk and allow to infuse

Add marinated chicken  to a heavy bottomed pan and fry for 4 -5 minutes

Sprinkle fried onions, mint leaves and coriander leaves

Layer the cooked basmati rice

Drizzle the saffron milk and ghee

Cover and cook for 20 minutes on low flame

Sprinkle the remaining fried onions and serve