Add oil and ghee in a kadai on medium flame.
Add the finely chopped onions and saute until they turn translucent.
Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
Add the chopped tomatoes and all the spice powders listed under 'To make the tikka masala' along with the required salt and cook till the tomatoes turn soft and mushy.
Add the curd and the reserved chicken marinade and cook them for 5 minutes on low-medium flame.
Add some water and blend it using an immersion blender. Let it cook on a low flame until the gravy reduces to half.
Turn off the flame and in the same kadai or a heavy-bottomed vessel, add half the gravy and some chopped mint and coriander leaves.
Add half of the par-boiled rice and spread gently over the gravy. Add the chicken pieces on top of the rice layer.
Add the other half of the reserved tikka masala on the chicken pieces along with the chicken gravy that was reserved earlier.
Add some chopped mint leaves, chopped coriander leaves and half of the fried onions on top of the chicken.
Layer the chicken pieces with the rest of the par-boiled rice. Add the oil reserved from the chicken tikka gravy prepared earlier.
Add the rest of the chopped mint leaves, chopped coriander leaves and the fried onions. Splash some oil that we reserved from frying the onions (barista) and the saffron milk along with just a pinch of tandoori masala sprinkled over the rice. Meanwhile heat a tawa on medium flame.
Cover the biryani vessel with an aluminium foil and then the lid. When the tawa is hot, lower the flame and keep the vessel over the tawa for the dum process. Let it dum cook for 10 minutes.
After 10 minutes, turn off the flame, remove from heat and let it rest for 10 more minutes.Serve hot with some raita on the side.