In a large pot, mix together the yogurt, minced garlic, grated ginger, turmeric, cinnamon, cayenne pepper, ground cardamom, garam masala, ground coriander, cumin, paprika, and salt.

Add the halved chicken thighs to this marinade and coat the chicken well.

Allow it to marinate for at least 20 minutes or up to overnight in the refrigerator.

In a large pot, bring water to a rolling boil and add 2 tablespoons of salt along with the whole spices.

Add the uncooked basmati rice and cook for about 4 minutes until firm but not fully cooked.

Drain and set it aside.

Heat the oil in a large pan over medium heat.

Add the finely sliced onions and sauté until golden brown (approximately 10 minutes).

Drain the fried onions on paper towels to remove excess oil.

In a small bowl, soak the saffron threads in warm water for at least 10 minutes.

In the marinated chicken pot, lay the chicken pieces at the bottom.

Top it with half of the fried onions and chopped coriander.

Carefully spoon the parboiled rice over the chicken and garnish it with the remaining onions, coriander, saffron water, and melted ghee.

Cover the pot with a tight-fitting lid and cook on medium heat for 5 minutes.

Reduce the heat to low and let it simmer for 25 minutes.

Once cooking time is up, turn off the heat but keep the lid on for about 10 minutes.

Fluff the Biryani gently with a fork, mixing in the layers.

Serve with additional crispy onions, fresh coriander, and a side of plain yogurt.