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1. 01Marinate and soak.Mix chicken, yogurt, ginger, garlic, garam masala, turmeric, chili powder, the chicken salt, and lemon juice. Cover and refrigerate for 30 minutes. Separately soak rinsed rice in cold water for 30 minutes. Steep saffron in the warm milk.
2. 02Brown the onions.Heat ghee in a heavy lidded pot over medium heat. Cook onions for 15–20 minutes, stirring frequently, until deep gold. Lift out about half for the final layer. Add cardamom, cloves, cinnamon, and bay to the pot for 30 seconds.
3. 03Cook the chicken.Add chicken and all its marinade. Cook over medium heat for 5 minutes, then cover and simmer gently for 12–18 minutes, stirring occasionally, until every large piece reaches 165°F / 74°C. Uncover briefly if the sauce is watery; it should remain moist and coat the chicken. Add a small splash of water if it catches.
4. 04Parboil the rice.Meanwhile, boil a large pot of water with the rice salt. Drain soaked rice and add it to the boiling water. Cook for 5–7 minutes, checking early: grains should be elongated with a firm center. Drain promptly.
5. 05Layer and steam.Spread chicken evenly in its pot. Scatter half the mint and cilantro over it, then add the drained rice without packing it down. Add reserved onions, remaining herbs, and saffron milk. Cover tightly and cook over very low heat for 15–20 minutes, until rice is tender. If still firm and dry, sprinkle with a little hot water and steam a few minutes longer.
6. 06Rest and lift.Take off the heat and leave covered for 10 minutes. Remove visible whole spices while serving. Lift portions from the bottom with a broad spoon so rice and chicken stay loosely layered. Cool leftovers promptly in shallow containers and refrigerate within 2 hours.

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