Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken pieces with 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon red chili powder, and salt to taste. Mix everything well, cover, and allow the chicken to marinate for 30 minutes to 1 hour. This helps tenderize the chicken and infuse it with flavor.

Wash and soak the basmati rice in enough water for about 30 minutes. In a large pot, bring 8 cups of water to a boil and add the soaked rice. Add 2 tablespoons salt, 2 tablespoons fresh mint leaves, half the quantity of whole spices (2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf), and 1 tablespoon oil. Allow the water to boil, then add the soaked rice and cook until 80% done—about 8-10 minutes. The rice should be cooked on the outside but still slightly grainy inside. Drain the water and set the rice aside. I always check a few grains by pressing them between my fingers to make sure they're cooked just right.

Preheat your air fryer to 400°F (200°C) for 5 minutes. Brush a little oil (1 tablespoon) on the air fryer rack or use parchment paper to prevent sticking. Arrange the marinated chicken pieces (from Step 1) evenly on the rack without overcrowding. Optionally, brush an extra teaspoon of oil over the chicken. Cook for 9 minutes. The chicken should be about halfway done; this prevents it from becoming rubbery during later cooking. Set the chicken aside.

Chop the onion and tomatoes. In a blender, combine the chopped onion, tomatoes, 1 tablespoon ginger garlic paste, and 6 cashews. Blend until you have a smooth, fine paste. Grease your claypot with 2 tablespoons unsalted butter. Heat the pot, then add 1/2 teaspoon cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf, letting them become aromatic. Stir in the ground onion-tomato-cashew paste and cook until the raw smell disappears and oil/butter separates from the paste. Stir in 1 tablespoon kasuri methi.

Add the half-cooked chicken from Step 3 to the aromatic gravy base in the pot. Stir well to coat the chicken. Add 2 tablespoons yogurt and mix. If the mixture is too thick, you can add up to 1/4 cup water to get the desired consistency. Simmer the mixture for 2 minutes to infuse the flavors. I like to taste and adjust salt at this stage, since all components will come together soon.

Spread the 80% cooked rice from Step 2 over the simmered chicken and gravy mixture in the claypot (from Step 5). Sprinkle 1 teaspoon garam masala powder over the rice if desired. Garnish with 1/4 cup fresh mint leaves and/or cilantro and 1/3 cup crispy fried onions. Cover the pot with a tight lid. Cook on high flame for 5 minutes, then reduce to low flame and cook for 10 minutes. Turn off the heat but let the biryani rest, covered, for another 5 minutes before opening. This resting period ensures the flavors meld and the rice finishes cooking in its steam.

After the biryani has rested for 5 minutes, gently fluff the rice with a fork or spatula to avoid breaking the grains. Serve hot with raita or your favorite side. I love letting the biryani rest before serving because it enhances both the aroma and the taste.