• Cut your chicken breast into bite-sized pieces and ensure they are clean.
• In a mixing bowl, combine the chicken with ginger garlic paste, turmeric, coriander, chili powder, and salt. Let it marinate for 30 minutes to an hour for full flavor development.
• Wash and soak the basmati rice for 30 minutes.
• In a large pot, boil 8 cups of water.
• Add the soaked rice, salt, mint, whole spices, and oil. Cook until the rice is 80% done, about 8–10 minutes. Drain and set aside.
• Preheat your air fryer to 400°F (200°C) for 5 minutes.
• Arrange the marinated chicken pieces in the air fryer, brushing with oil if desired. Cook for about 9 minutes until the chicken is cooked through.

Make the Sauce

• Finely chop the onion and tomatoes.
• Blend them with ginger garlic paste and cashews until smooth. This will become the base of your flavorful sauce.
• Grease a clay pot with butter, and heat it up.
• Add cumin seeds, cloves, cinnamon, cardamom, and bay leaf. Once aromatic, add the onion-tomato-cashew paste and cook until the raw smell disappears, leaving a luscious aroma.

Combine and Layer

• Add the cooked chicken to the gravy. Stir in the yogurt and water, if necessary, for the desired thickness. Let this simmer for a couple of minutes to meld the flavors.
• Spread the rice over the chicken mixture evenly, and sprinkle with garam masala powder.
• Garnish with mint leaves and crispy fried onions for added texture.

Final Cook

• Cover your pot and cook over high heat for 5 minutes and then on low for 10 minutes.
• Allow the biryani to rest for 5 minutes afterward. Fluff the rice delicately before serving hot with a raita or your favorite side dish.