Marinate the chicken: In a large bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, biryani masala, salt, lemon juice, and chopped mint and cilantro. Add chicken pieces and mix thoroughly. Cover and marinate in the refrigerator for at least 1 hour, ideally 4-6 hours or overnight.

Prep the onions: Thinly slice the onions. Heat oil or ghee in a large, heavy-bottomed pan over medium heat. Fry the onions in batches until deeply golden brown and crisp (15-20 minutes). Remove with a slotted spoon and drain on paper towels.

Par-boil the rice: Rinse the basmati rice until the water runs clear. In a large pot, bring 4-5 quarts of water to a rolling boil with the bay leaves, cardamom pods, cloves, cinnamon stick, and 1 tablespoon of salt. Add the rinsed rice and boil for 5-6 minutes until par-cooked (soft outside, firm core). Drain immediately.

Cook the chicken: In the same oil used for frying onions (remove excess if needed), place the marinated chicken in a single layer. Sear for 2-3 minutes per side. Add 1/4 cup of water, cover, and cook on medium-low heat for 10-15 minutes until chicken is cooked through and a thick gravy remains. Uncover to evaporate any excess water.

Soak saffron: Soak the saffron threads in 1/4 cup of warm milk.

Layer the biryani (Dum): In a heavy-bottomed pot, spread half of the cooked chicken and its gravy in an even layer. Sprinkle a handful of fresh herbs and half of the fried onions over it. Gently spoon half of the par-cooked rice over to create a second layer. Repeat with the remaining chicken, herbs, fried onions, and finally the rest of the rice. Drizzle the saffron-infused milk evenly over the top.

Final steam: Seal the pot tightly with aluminum foil and place the lid on top. Cook on the lowest possible heat for 25-30 minutes. Optionally, place a tawa or skillet under the pot to diffuse heat. Turn off the heat and let the biryani rest, still sealed, for 15 minutes.

Serve: Gently fluff the biryani, garnish with additional fried onions and herbs, and serve.