Wash and soak basmati rice for 30 minutes. Drain and set aside.

Heat ghee/oil in a large pot. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté until fragrant.

Add sliced onions and cook until golden brown. Remove half for garnishing later.

Add ginger, garlic, and green chilies. Sauté for a minute, then add chopped tomatoes and cook until soft.

Add chicken pieces, turmeric, red chili powder, and salt. Cook until chicken is lightly browned.

Stir in yogurt, half of the cilantro, and mint. Cook for 5 minutes until the mixture thickens.

In a separate pot, boil 4 cups of water. Add drained rice and cook until 70% done (about 5-6 minutes). Drain.

Layer half the rice over the chicken. Sprinkle half the caramelized onions, remaining herbs, and garam masala. Repeat with remaining rice and onions.

Drizzle saffron milk over the top. Cover with a tight lid and cook on low heat for 20 minutes (dum cooking).

Let it rest for 10 minutes before fluffing gently with a fork. Serve hot with raita.