In a blender take 6 garlic bulbs, 1-inch ginger, 2 green chilli, ½ cup chopped mint leaves, ½ cup coriander leaves and grind into a fine paste with required amount of water
Wash and drain 500g chicken pieces, add the marinate mixture, add 1 tbsp garam masala, 1 tbsp biriyani masala, ½ tsp turmeric powder, ½ curd and mix well
Let it marinate for around 30 to 40 minutes
Add 1 tbsp ghee to a deep bottomed pan, and add 2 medium sized thinly sliced onions to a cook the onions until they are nicely caramelised (15-20 minutes)
Rice should be par-boiled by adding 2 cups of rice in a boiling water,½ tsp salt, 4 cardamoms, 1 bay leaf in a pot. Boil the rice for 7 minutes after adding it, drain the rice and keep it aside
Add the marinated chicken in a single layer to the thick bottomed saucepan Fry the chicken till golden brown and until it is half cooked with required amount of salt
Now soak few strands of saffron in warm milk
Layer the rice on top of the chicken, sprinkle ½ cup coriander leaves, ½ cup chopped mint leaves, caramelised onion, drizzle saffron soaked milk and add 2 to 3 tbsp ghee on the edges and at the centre
The pot should be covered with a lid, placed over medium heat, and timed for 20 minutes
When steam begins to appear beneath the lid, reduce the heat to low, cook for an additional few minutes, until the timer sounds, and then turn off the heat
Set the timer for a further 10 minutes to steam the biryani without lifting the lid
Transfer the chicken biryani to a plate after thoroughly mixing it
Enjoy the chicken biriyani with raita