In a bowl, combine the bone-in chicken pieces, plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and let it marinate for 30 minutes.

Rinse the soaked basmati rice. In a large pot, bring the 8 cups of water, 2 tablespoons of salt, cardamom pods, cloves, cinnamon stick, and bay leaf to a rolling boil. Add the drained rice and cook until it is about 70 percent cooked, or firm to the bite. Drain the rice completely.

In a heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown. Add the chopped tomatoes and cook until soft. Stir in the marinated chicken and cook over medium heat until the chicken pieces are mostly cooked through and the gravy is thick.

Reduce the heat under the chicken masala to low. Evenly spread the drained parboiled rice over the chicken. Sprinkle the chopped mint leaves, chopped cilantro leaves, and the saffron-infused milk over the top of the rice.

Cover the pot with a tight-fitting lid to trap the steam. Cook on low heat for 15 to 20 minutes until the rice is fully tender and the chicken reaches an internal temperature of 74°C / 165°F at the thickest piece. Fluff gently before serving.