Heat oil in a pan and add onions. Cook on medium-low heat till golden brown.
Remove onions from the pan. Lightly crush the onions, keeping 2 TBSP aside which can be used to garnish later.
Add chicken to the pan, saute till it changes color or until it turns brown.
Meanwhile, in a blender, add yogurt and crushed onions and ginger garlic paste. Blend it all to a smooth paste.
Add the 4 cloves, black pepper, ½ tsp cumin, 2 bay leaves, cardamoms [black and green] and 1 stick of cinnamon to the chicken in the pan. Cook for 2 minutes. Add the blended puree to the chicken.
Add tomatoes to the chicken as well and cook for 5-7 minutes till the tomatoes and soft and mushy.
Add coriander powder, salt and white pepper. Cook for 20 minutes on medium to high heat. Stir frequently.
When the water has dried up and chicken is done, add nutmeg and mace. Add half of the green chilies and chopped coriander leaves.
To cook the rice : Boil eight cups of water with salt and remaining spices. Add mint leaves to the water too. Once the water starts boiling, add the rice. Cook for around 7-10 minutes on medium heat, till rice is 70% cooked.
Drain the rice leaving the whole spices in the rice.
In another deep dish pan, make alternate layers of rice and chicken.
Add lemon juice, remaining onions and green chilies. Pour 3 TBSP of oil on top. Add saffron and orange food color to the milk and spread it on the rice.
Cover with a tight fitting lid and put it in a preheated oven at 350 F for 40 minutes.
Garnish with boiled eggs and Onions. Serve with kachumber raita on the side or Mirch ka salan or khatte baingan.
ENJOY!!!