Marinate 500 grams of boneless chicken pieces with 2 tablespoons of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 tablespoon of cornflour, 1 tablespoon of rice flour, salt to taste, and 1/2 cup of thick curd. Mix well and let it rest for 30 minutes.
Heat oil in a pan and deep fry the marinated chicken pieces until golden brown. Drain and set aside.
In a separate pan, heat 3 tablespoons of oil and add 1 teaspoon of cumin seeds, 2 finely chopped onions, 2 slit green chilies, and 1 tablespoon of ginger-garlic paste. Sauté until the onions turn golden brown.
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of biryani masala, and salt to taste. Mix well and cook for 2 minutes.
Add 2 cups of soaked and drained basmati rice to the pan and stir gently. Add 4 cups of water and cook the rice until 70% done.
Layer the partially cooked rice with the fried chicken pieces, chopped coriander leaves, and mint leaves. Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are well combined.