Start by marinating the chicken. Combine yoghurt, ginger-garlic paste, red chilli powder, turmeric, and garam masala in a bowl. Coat the chicken pieces well and let it soak up those flavours for at least 30 minutes.

Next, prepare your rice. Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak it for about 30 minutes before cooking.

In a large pot, heat oil or ghee over medium heat. Add sliced onions and sauté until golden brown. Toss in whole spices like cardamom pods, cloves, and bay leaves for that aromatic touch.

Now, add the marinated chicken to the pot. Cook until it's tender and fully cooked through—this usually takes around 15-20 minutes on medium flame.

Once done, layer the soaked rice over the chicken mixture evenly. Pour in some water along with saffron strands dissolved in warm milk to enhance flavour and colour.

Cover tightly and let it steam on low heat for about 25-30 minutes until all moisture is absorbed and the rice is fluffy.