Step 1: Marinate the Chicken

1. Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.
2. Cover and let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

Step 2: Cook the Rice

1. Boil water with bay leaves, cloves, cardamom, cinnamon, and salt.
2. Add soaked rice and cook until 70% done (grains should be slightly firm). Drain and set aside.

Step 3: Prepare the Chicken Masala

1. Heat oil in a large pan. Fry onions until golden brown and crispy. Remove half for garnishing.
2. Add tomatoes to the remaining onions and cook until soft.
3. Add the marinated chicken and cook on medium heat until the chicken is tender and the oil separates from the masala (about 20 minutes).

Step 4: Layer the Biryani

1. In a large pot, layer half the rice. Add the cooked chicken masala on top, spreading evenly.
2. Layer the remaining rice over the chicken.
3. Sprinkle fried onions, chopped coriander, mint, and saffron milk over the top.
4. Cover with a tight lid and cook on low heat (dum) for 15-20 minutes.

Step 5: Serve

1. Gently mix the layers before serving to combine the flavors.
2. Serve hot with raita (yogurt dip) or salad.