First, in order to marinate the chicken, take a large bowl, put greek yogurt, turmeric chili powder along with salt according one's taste. Then, add the chicken thighs in the mixture and keep aside for about 20-30 minutes so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk and keep aside.

In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Fry cumin seeds and green cardamom for about 2 minutes. Once done, immediately add the sliced onion and fry for 15 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.

Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder, turn the flame to medium low, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.

Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water if you find the consistency too thick.

Once done, turn off the flame, take the boiled rice, putting half of its quantity in the pan, sprinkle milk soaked saffron along with garam masala, mint and coriander. Put the remaining rice over and garnish with the same mentioned four ingredients.

Lastly, cover the lid, turn the flame to low medium and let simmer for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.