Chicken Biryani

Marinate the Chicken:

Combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice in a bowl. Add the chicken pieces and coat them well with the marinade. Let it sit for at least 2 hours, preferably overnight in the refrigerator.

Cook the Rice:

Rinse the basmati rice until the water runs clear. Soak it for 30 minutes, then drain.
Boil water with bay leaves, cloves, cardamom, cinnamon, and salt. Add the rice and cook until it's 70-80% done. Drain and set aside.

Prepare the Biryani:

Heat oil or ghee in a large, heavy-bottomed pot. Add the onions and fry until they are golden brown. Remove half for garnishing.
In the same pot, add the marinated chicken and cook until it's about 75% done.
Add the chopped tomato, green chilies, mint, and cilantro. Cook until the chicken is fully done and the oil separates.

Layer the Biryani:

On the chicken, layer the cooked rice. Sprinkle the saffron-infused milk, fried onions, and a bit more garam masala.
Cover the pot with a tight-fitting lid or seal it with dough. Cook on low heat for 20-25 minutes to allow the flavors to meld.

Serve:

Gently fluff and mix the biryani before serving. Enjoy with raita, pickle, or your choice of side.