Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the sliced onions and sauté until they are golden brown, about 8-10 minutes.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the chicken pieces to the pot, cooking until they are browned on all sides, about 5-7 minutes.

Mix in the chopped tomatoes, yogurt, biryani spice mix, turmeric powder, red chili powder, and salt. Cook for another 5 minutes until the tomatoes soften.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the drained rice, stirring gently to combine.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

Remove the pot from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork before serving.

Garnish with fresh cilantro, mint, raisins, and slivered almonds if desired.