Combine yoghurt, lemon juice, ginger garlic paste, red chilli powder, turmeric, garam masala, cumin, coriander, salt, and oil. Coat the chicken well and marinate for at least 2 hours.

Preheat oven to 200°C. Bake or grill the marinated chicken for 20–25 minutes until charred and cooked through.

Boil water with bay leaves, cardamoms, cinnamon, and salt. Add soaked rice and cook until 80% done. Drain and set aside.

In a pot, heat oil and ghee. Fry onions until golden. Remove half for garnish.

Layer half the rice, then the cooked chicken, fried onions, mint, coriander, and saffron milk. Repeat layers.

Cover tightly and cook on low heat for 20 minutes. Rest for 10 minutes before serving.