Combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a large bowl. Add chicken pieces, ensuring every piece gets coated with this fragrant mixture. The yogurt tenderizes the meat while the spices work their magic. Let this marinate for at least 30 minutes, though longer is always better.

Rinse basmati rice until water runs clear - this removes excess starch and prevents mushy rice. In a large pot, bring water to boil with whole spices and salt. The water should taste like mild soup. Add rice and cook until 70% done - the grains should still have a slight bite. Drain immediately and set aside.

Heat oil in a heavy-bottomed pot over medium-high heat. Add marinated chicken along with all the marinade. Cook for 15-20 minutes, stirring occasionally, until chicken is nearly cooked through. The yogurt will create a beautiful, thick sauce that clings to each piece.

Spread half the rice over the chicken. Sprinkle half the fried onions, mint, and cilantro. Add remaining rice as the top layer, then finish with remaining fried onions and herbs. Soak saffron in warm milk for 2 minutes, then drizzle over the top along with dots of ghee.

Cover the pot with aluminum foil, then place the lid tightly on top. This creates a perfect seal for steam cooking. Cook on high heat for 2 minutes until you hear vigorous bubbling, then reduce to lowest heat for 35 minutes. The bottom layer gently cooks while steam finishes the rice above. Resist the urge to peek - patience rewards you with perfectly cooked layers.