Creating Authentic Indian Restaurant-Style Chicken Biryani can be straightforward by following these steps:

1. Rinse the Rice: Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric powder, chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes.

3. Cook the Onions: In a large pot, heat oil or ghee over medium heat. Add sliced onions and sauté until they are golden brown. Remove half the onions to use as a garnish later.

4. Add Chicken: To the remaining onions in the pot, add the marinated chicken along with green chilies, cumin seeds, cardamom pods, cloves, and cinnamon stick. Cook until the chicken is browned and cooked through.

5. Layer Rice: In a separate pot, bring water to a boil. Add the soaked and drained basmati rice along with salt. Cook the rice until it is about 70% done, then drain it.

6. Combine Ingredients: Layer the partially cooked rice over the chicken in the large pot. Sprinkle chopped mint and cilantro on top, followed by the reserved sautéed onions.

7. Steam the Biryani: Cover the pot with a tight-fitting lid. Reduce heat to low and let it steam for about 20-30 minutes. This allows the flavors to meld and the rice to finish cooking.

8. Fluff the Biryani: Once done, gently fluff the biryani with a fork to mix the layers without breaking the rice grains.

9. Serve: Transfer the biryani to a serving dish and garnish with additional coriander leaves and fried onions if desired.

10. Rest Before Serving: Allow the biryani to rest for about 10 minutes before serving for best flavor.