In a large bowl add the chicken pieces, yogurt, biryani masala, garam masala, turmeric, red chili powder, coriander, cumin seeds, salt, and pepper. Mix and marinade for at least 2 hours in the refrigerator. Wash and then soak the rice in water for at least 30 minutes and set aside. In a large pot with a lid on medium heat, add oil and onions. Fry the onions until crisp and golden brown. Remove from the pot and set aside. Next add chicken and bring to a simmer for 10 minutes. Add ginger garlic paste and cook until fragrant. Add tomatoes and 1/2 of the fried onions. Stir until combined. Bring about 6 qts of water to a boil. Generously season the water with salt and add the whole spices. Par-cook the basmati rice for about 3 minutes or until they break apart. Drain the rice and add on top of the biriyani spreading evenly. Top the biryani with the rest of the fried onions, chopped coriander and mint. Dissolve a pinch of saffron in milk and pour over the biriyani. Cover the pot with the lid, reduce the heat to low and cook for 35 minutes. Once the biryani is cooked. Mix and serve with some freshly chopped coriander on top. Enjoy!
