Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.

In a large pan, heat oil and add the sliced onions. Cook until golden brown.

Add the minced garlic, grated ginger, and green chilies. Saute for a minute.

Add the chicken pieces and cook until they turn white.

Now, add the chopped tomatoes, turmeric powder, red chili powder, and garam masala. Mix well.

In a separate bowl, whisk the yogurt and add it to the pan. Cook for 2-3 minutes.

Add the soaked rice, chopped coriander leaves, mint leaves, and salt. Mix gently.

Pour water into the pan and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the chicken is tender.

Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork before serving.