Combine the chicken with yogurt, ginger-garlic paste, lemon juice, green chilies, chili powder, turmeric, garam masala, coriander, salt, mint, cilantro, and oil or ghee. Cover and refrigerate for at least 1 hour, preferably 6–8 hours or overnight.

Heat the oil in a wide pan over medium heat and fry the sliced onions in batches until deep golden brown. Drain them on paper towels before they turn dark brown, and reserve about 1/4 cup of the onion-flavored oil.

Rinse and soak the basmati rice for 20–30 minutes. Boil the water with salt, bay leaves, cardamom, cloves, cinnamon, cumin or shah jeera, and optional lemon juice or vinegar; add the rice and cook for 5–7 minutes, until about 70% cooked, then drain immediately.

Place the marinated chicken in a heavy-bottomed pot and cook uncovered over medium heat for approximately 10–12 minutes. Stir occasionally until the chicken releases liquid and the marinade simmers, but do not cook the chicken completely.

Spread the parboiled rice over the chicken. Add the fried onions, remaining mint and cilantro, ghee, and reserved onion oil, then mix the saffron with warm milk and drizzle it over the rice; add warm water only if the chicken mixture looks unusually dry.

Cover the pot tightly with a lid, using foil or a dough seal between the pot and lid if desired. Cook over medium heat for 5 minutes, reduce to very low heat, and cook for 20–25 minutes; turn off the heat and rest covered for 10–15 minutes before gently fluffing from the sides and bottom.