Marinate the Chicken Tikka:
In a large bowl, mix all the ingredients for the marinade until well combined. Add the chicken pieces, ensuring they’re evenly coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Cook the Chicken Tikka:
Preheat a grill pan, skillet, or oven to medium-high heat. Cook the marinated chicken until slightly charred and cooked through, about 8–10 minutes. Set aside.

Prepare the Rice:
Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and salt. Stir in the rice, cover, and cook until 80% cooked (still firm, not fully soft). Drain the rice and set aside.

Prepare the Onion Mixture:
In a large skillet, heat 2 tablespoons of ghee or butter. Add the sliced onions and sauté until golden brown and caramelized. Remove half the onions and set aside for layering.

Assemble the Biryani:
In a heavy-bottomed pot or Dutch oven, layer half the cooked rice at the bottom. Add the cooked chicken tikka as the next layer. Top with half of the caramelized onions, half the cilantro, and mint. Drizzle with a few tablespoons of yogurt. Repeat the layers with the remaining rice, chicken, onions, cilantro, and mint. Pour the saffron milk (if using) over the top for extra aroma and color.

Cook the Biryani on Dum:
Cover the pot with a tight-fitting lid. Place it on low heat and cook for 20–25 minutes to allow the flavors to meld together. For an authentic “dum” cooking method, seal the pot with a layer of aluminum foil or dough before covering with the lid.

Serve:
Gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with fried onions and extra cilantro, if desired. Serve hot with raita or a side of your choice.