Baked Pakistani Chicken Biryani with Ginger and Saffron Reci

Ingredients

• 1 ½ lbs chicken thighs, skinless, bone-in, cut into pieces
• 1 cup plain yogurt
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• ½ tsp ground cumin
• Salt, to taste
• 2 cups basmati rice, rinsed
• 4 cups water, for boiling
• 4 cloves
• 1 bay leaf
• 2-inch cinnamon stick
• 5-6 black peppercorns
• 2 onions, finely sliced
• ½ cup oil or ghee
• A pinch of saffron, soaked in 2 tbsp warm milk
• ¼ cup fried onions
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh mint leaves, chopped
• Lemon wedges
• Hard-boiled eggs, halved
• Sliced green chilies