Chicken Biryani Bowls with Pickled Red Onions

**Pickled Red Onions:** In a small bowl, combine the sliced red onion, white vinegar, sugar, and salt. Mix well and let it sit for at least 30 minutes, or longer for a stronger flavor. The onions will soften and turn a vibrant pink color.

**Prepare the Chicken Marinade:** In a bowl, combine the chicken pieces, ginger-garlic paste, yogurt, biryani masala, turmeric powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes (or up to overnight in the refrigerator).

**Cook the Chicken:** Heat ghee or oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown. Add the marinated chicken and green chilies. Cook until the chicken is browned and cooked through, about 10-12 minutes.

**Cook the Rice:** While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. In a large pot, add the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork.

**Layer and Assemble:** Gently mix the cooked rice with the cooked chicken, making sure not to overmix. Stir in the garam masala, chopped mint, and cilantro. Drizzle the saffron milk over the mixture.

**Steam (Dum):** Cover the pot tightly with a lid and cook on very low heat (dum) for another 10-15 minutes to allow the flavors to meld together. Alternatively, you can transfer the biryani to a preheated oven at 300°F (150°C) for 15 minutes.

**Serve:** Gently fluff the biryani with a fork and serve hot in individual bowls. Top each bowl with the pickled red onions.