For ground masala: Heat cooking oil and ghee in a pan and add all the whole spices and sauté.
Add onion and green chili and sauté for few minutes then add ginger garlic paste and cook for few minutes.
Now, add chopped mint and coriander leaves and cook for 5 minutes. Remove from heat.
Once the mixture cooled down, transfer it to a mixer jar, add some water and grind to make a smooth paste. Set aside.
For biryani: In a wide nonstick pan, heat oil and ghee and add chicken pieces. Sprinkle some salt over the chicken and place the tomato slices on the chicken.
Cover the pan with a lid and let them cook on high for 10 minutes. Add the ground masala, mix well and let it cook for 10 minutes.
Add water and bring it to a boil then add soaked rice and let it cook well. When the water is almost absorbed, cover with a lid and simmer for 10 minutes. The biryani gets cooked in 10 minutes.
Serve the chicken donne biryani with raita and enjoy.