Marinate chicken with ginger garlic paste, salt, coriander powder, and yogurt. Keep marinated for a minimum half hour.

In a kadai heat oil to fry onion. Make a thin slice of 2 large onions. Deep fry on high initially and low the flame when they turn light brown. Fry them till golden brown on medium flame.

Keep a thick bottom vessel, pour in ghee. When it heats add marinated chicken cook till golden brown. Remove and keep aside. Make sure to put only pieces not the entire marination.

In the same vessel add onion and cook till translucent, followed by tomatoes. Let the tomatoes get soften.

Add cooked chicken and the marination and a little

In other pot boil 3 cups of water and drop all the spices mentioned in For cooking Rice.

Let it boil for 3 to 4 minutes. Remove all the spices from the boiling water and put rice for cooking.

Let be a flame on high for two minutes, slow down later to medium-low and pour lemon juice into it. Cook rice half cook.

Again on rice spread saffron and chopped mint and coriander leaves and one teaspoon of ghee all over.

Cover and cook everything on low flame.
Check after few minutes at intervals.

Once cooked place Katori on the cooked Biryani and put burning charcoal in it followed by ghee on it. Cover it so smoke should not escape. Keep covered till serving.

Serve with raita or curd.