In a small pan, add the ghee and fry the onion until brown.

In a different pan, add the chicken, spices, garlic, yogurt, green chili, and salt. Mix well and then cook on medium heat while covered, occasionally stirring until the ghee separates.

Add ½ cup boiling water and cook until the chicken is done. Add the onion and stir for two minutes. (If you think the gravy is getting dry, add ¼ cup hot water to it.)

When the chicken is cooked, add the chopped mint, stir for 1 minute then turn off the heat. (You should have around ⅓ cup of gravy or bit more.)

Add water to a pan, when it comes to a boil add all the rice spices, stir for few seconds, then add the rice.

When it comes to a boil again, reduce heat to the lowest, and cover tightly — Cook for 15 to 20 minutes.

Add half the rice to a pan, top it with the chicken gravy, then add the rest of the rice.

Pour the previously prepared saffron mixture on the rice.

(OptionaYou can cover the pan tightly, and let it cook on the lowest heat for five minutes, or serve the chicken biryani immediately.