Rinse the basmati rice in cold water until the water runs clear. Cover with fresh water and let soak for 20 minutes, then drain well.

Heat ghee or oil in a heavy-bottomed pot over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaves. Sauté for 30 seconds until fragrant.

Add the sliced onions and cook, stirring occasionally, until light golden brown. Stir in the ginger-garlic paste and green chilies, cooking for 1 minute until the raw smell disappears. Add the chicken pieces and cook over medium-high heat until the meat turns opaque and lightly browned on the outside.

Reduce the heat to low and stir in the beaten yogurt. Cook for 2 minutes until incorporated. Pour in 3 cups of hot water and add the salt. Bring the liquid to a rolling boil.

Add the drained basmati rice to the boiling pot and stir gently. Allow the water to return to a simmer, then cover the pot tightly with a lid, reduce the heat to low, and cook for 15 minutes without opening.

Turn off the heat and let the pot rest covered for 10 minutes. Check that the chicken reaches an internal temperature of 74°C / 165°F at the thickest piece. Fluff the rice gently with a fork and serve warm.