Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.

Add the ginger-garlic paste and green chilies to the pot, and sauté for a minute until fragrant.

Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

Add the yogurt, mint leaves, and coriander leaves. Mix well and cook for another 5 minutes until the chicken is tender and well coated with spices.

In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with salt. Cook the rice until it is 70% done, then drain the water.

Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle the biryani masala and garam masala over the top. If using, drizzle the saffron milk over the rice.

Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

Once done, gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with fried onions and boiled eggs if desired.

Serve hot with raita or salad.