In a large bowl, add yoghurt, juice, ginger garlic paste, turmeric, ground chilli, garam masala, green chillies, ½ tsp salt and half the coriander and mint and mix well. Add chicken to the mixture and marinate, then cover and refrigerate for 30 minutes.
Heat ghee and oil in a large, non-stick frying pan with a tight-fitting lid over high heat. Add onions and cook, stir for 15 minutes or until lightly browned. Remove from pan, drain on paper towel and set aside. Add almonds to same pan and cook, stir for 2 minutes or until golden. Remove from pan, drain on paper towel and set aside.
Allow excess marinade to drip off chicken, then add to pan and reduce heat to low.
Place a large saucepan of cold water over high heat. Add cloves, cinnamon, cardamom and fennel seeds. Drain rice, then add to pan and bring to boil. As soon as rice starts to boil, strain out half the rice and evenly spread over chicken. Drizzle over some of the reserved cooking oil, top with half the fried onions and half the fried almonds, then sprinkle over remaining coriander and mint. Continue cooking biryani over low heat, and continue boiling remaining rice for a further 2 minutes or until tender.
Add remaining rice. Top with the remaining fried almonds. Cover with a tight-fitting lid and cook for 30 minutes or until chicken is cooked through and rice is tender. Top with remaining fried onions and serve sprinkled with coriander and mint.
By Ria Samuel
By Ria Samuel