Marinate 500 grams of chicken pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, salt to taste, and 2 tablespoons of oil. Mix well and let it rest for 30 minutes.
In a deep pan, heat 4 tablespoons of oil and fry the marinated chicken pieces until they are golden brown. Remove the chicken pieces and set them aside.
In the same pan, add 2 finely chopped onions and sauté until they turn golden brown. Add 1 teaspoon ginger-garlic paste and cook for 2 minutes.
Add 2 chopped tomatoes, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon biryani masala, and salt to taste. Cook until the tomatoes are soft and the oil separates from the masala.
Add the fried chicken pieces to the masala and mix well. Cook for 5 minutes on low heat.
In a separate pot, boil 500 grams of basmati rice with 1 teaspoon of salt and whole spices (2 cloves, 1 cinnamon stick, 2 green cardamoms, and 1 bay leaf) until the rice is 70% cooked. Drain the water and set the rice aside.
Layer the cooked chicken masala and the partially cooked rice in a heavy-bottomed pan. Sprinkle some chopped coriander and mint leaves, fried onions, and 1/4 teaspoon garam masala on top of the rice layer.
Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the rice and chicken to cook together and absorb the flavors.
Gently mix the rice and chicken before serving. Garnish with more coriander leaves and fried onions.