Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Heat the oil or ghee in a large pot over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

Add the sliced onions and cook until they turn golden brown, about 10-15 minutes.

Stir in the ginger-garlic paste and slit green chilies. Sauté for an additional 2-3 minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.

Add the chicken pieces to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.

Stir in the yogurt, red chili powder, turmeric powder, and salt. Mix well to coat the chicken in the spices. Cook for another 5 minutes.

Add the chopped coriander and mint leaves, followed by the garam masala. Mix well.

Pour in 4 cups of water and bring the mixture to a boil. Once boiling, add the soaked and drained basmati rice. Stir gently to combine.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 20-25 minutes or until the rice is cooked and has absorbed all the water.

Once cooked, turn off the heat and let the biryani sit covered for an additional 10 minutes to allow the flavors to meld.

Fluff the biryani gently with a fork and serve hot, garnished with additional coriander and mint if desired.