Fry the sliced onions in oil over medium heat for 15 to 18 minutes until deep golden. Remove two-thirds and spread on paper towel. Leave the rest in the pot.

Mix the chicken with yogurt, ginger garlic paste, chili powder, coriander, cumin, turmeric, 1 tbsp salt, lemon juice and one-third of the reserved fried onions. Marinate for at least 1 hour.

Add the marinated chicken, tomatoes, potatoes and green chilies to the pot with the remaining onions. Cook on medium heat for 20 to 25 minutes until the potatoes are tender and the oil separates. The masala should be thick, not watery.

Bring 12 cups of water to a boil with 2 1/2 tbsp salt, bay leaves, cardamom, cloves and cinnamon. Add the soaked rice and boil 5 to 6 minutes until 70 percent cooked. Drain.

Spread half the rice over the chicken. Sprinkle half the mint, coriander and half of the remaining reserved fried onions. Add the rest of the rice and top with the remaining mint, coriander, onions and garam masala.

Pour the saffron milk over the top and add the ghee in small spoonfuls.

Seal the lid tightly with foil. Cook on high heat for 3 minutes, then lowest heat on a tawa for 20 to 25 minutes.

Rest 5 minutes off the heat. Mix gently from the sides and serve with raita.