Rinse the Basmati Rice under cold Water until the water runs clear, then soak for 20–30 minutes and drain.
In a large bowl combine the Chicken Pieces with Plain Yogurt, Tomato Paste, minced Garlic Cloves, grated Fresh Ginger, Ground Turmeric, Ground Coriander, Ground Cumin, Arabic Baharat, Paprika, freshly ground Black Pepper and Salt. Add the cracked Dried Lime (Loomi) (or its zest/juice if preferred), mix well, and let the chicken marinate for at least 30 minutes (up to several hours in the fridge for deeper flavor).
Heat a mixture of Ghee and Neutral Oil in a heavy, lidded pot over medium heat. Add thinly sliced Onions and cook, stirring occasionally, until they are deep golden and caramelized. Remove about half the onions and set aside for garnish; leave the rest in the pot.
Add the marinated chicken to the pot with the remaining onions and brown the pieces on all sides over medium-high heat, then reduce the heat and simmer briefly so the chicken is mostly cooked. If the pan is too dry, add a splash of Water to loosen the sauce and prevent burning.
Meanwhile, bring a large pot of Water to a vigorous boil with a Bay Leaf, crushed Green Cardamom Pods, a Clove or two and a Cinnamon Stick. Add a pinch of Salt, then stir in the drained Basmati Rice and cook until the rice is about 70% done (grains should still have a slight bite). Drain the rice and set aside.
Gently warm the Warm Milk and steep the Saffron Threads in it until the milk takes on a golden hue; stir in a small splash of Rose Water to accent the aroma.
In a small skillet heat a teaspoon of Ghee or Neutral Oil and briefly sauté the Golden Raisins until plump, then lightly toast the Slivered Almonds until golden. Set aside.
Layer the biryani: spread a layer of the partially cooked chicken and sauce across the pot, then top with a layer of the par-cooked rice. Sprinkle with some of the reserved caramelized onions, the toasted Slivered Almonds, the sautéed Golden Raisins, chopped Fresh Cilantro, chopped Fresh Mint, and thinly sliced Green Chili (adjust heat to taste). Drizzle a few spoonfuls of the saffron–Warm Milk mixture and a squeeze of Lemon juice over the rice. Repeat with remaining chicken and rice in another layer if needed, finishing with the saffron milk and a final scattering of onions, nuts, raisins and herbs.
Cover the pot tightly (seal the lid with a clean kitchen towel if desired) and cook on the lowest heat for 20–30 minutes to allow the flavors to meld and the rice to finish cooking (the traditional 'dum' method).
When done, remove from heat and let rest for 5–10 minutes. Gently fluff the rice with a fork to mix layers slightly, taste and adjust seasoning with extra Salt or Lemon if needed, then serve warm, garnished with additional herbs and caramelized onions.
