Marinate the chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Cook the rice: Wash the basmati rice until the water runs clear. In a large pot, bring water to a boil with bay leaves, cardamom pods, cloves, and salt. Add the rice and cook until it is about 70% done (partially cooked). Drain the rice and set aside.
Fry onions: Thinly slice the onions. In a large pan or pot, heat oil over medium heat. Fry the onions until golden brown and crispy. Remove the fried onions and set aside.
Sauté chicken: In the same pan, add the marinated chicken and sauté over medium-high heat until it is browned on all sides. Add a little water if needed to prevent sticking. Cook until the chicken is partially cooked.
Layer the biryani: In the same pot, create layers. Start with a layer of rice, followed by a layer of chicken. Sprinkle some fried onions, chopped cilantro, and mint leaves over the chicken. Repeat the layers until all the rice and chicken are used, ending with a layer of rice on top.
Dum cooking: Sprinkle saffron milk (saffron strands soaked in warm milk) over the top layer of rice. Cover the pot tightly with a lid and seal it with dough or a clean kitchen towel to prevent steam from escaping. Cook on low heat (dum) for about 30-40 minutes, or until the rice is fully cooked and the flavors have melded together.
Garnish and serve: Once the biryani is cooked, gently fluff the rice with a fork. Garnish with fresh cilantro and the remaining fried onions. Serve hot with raita.
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