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Marinate chicken in yogurt, garlic-ginger, masala, salt for 2 hours.
Fry onions until deep brown and crispy (birista). Reserve half.
Fry potatoes until golden. Reserve.
In a heavy pot, layer chicken with marinade, half the birista, mint, coriander, then potatoes.
Parboil rice with whole spices and salt (70% cooked). Drain.
Layer rice over chicken, drizzle saffron milk, ghee and remaining birista.
Cover tightly, cook on low (dum) 45 minutes. Rest 10 minutes before serving.