In a large mixing bowl, add yoghurt, biryani masala, red chilli powder, turmeric, cardamom, ginger-garlic paste, green chillies, and salt.
Then add some lemon juice and mix it all together. Put the chicken pieces into the bowl and let them marinate for at least 2 hours or overnight.
Heat oil in a large base pan and fry the onions until golden brown. Set them aside.
Take some milk in a bowl and soak a pinch of saffron in it.
Now, boil water in a pan. Add cinnamon stick, bay leaf, cloves, cardamom, jeera and salt to it. Boil the spices for 5 minutes.
Add the soaked basmati rice to the pan. Cook until the rice is 3/4th cooked. Then, drain the excess water.
Take the pan in which you fried the onions and place the marinated chicken, fried onions, coriander leaves, mint leaves, and ghee in it. Mix all the ingredients and spread evenly in the pan.
Layer half-cooked rice over the chicken. Place some fried onions, coriander leaves and mint leaves on top. Add some biryani masala as well.
Add one more layer of rice, fried onions, coriander leaves, mint leaves, and biryani masala. Pour the saffron milk all over the rice.
Finally, add some ghee on top and dum cook the biryani.
Serve the mouth-water Hyderabadi biryani with delicious raita.