The night before you make this dish, slice your chicken thighs into large chunks and marinate in a combination of the 1 cup Greek yogurt, mixed with the jalapeno, minced ginger, minced garlic, and a pinch of salt.
This will marinate overnight in the fridge.
On the day that you are ready to cook (or the night before), slice 3 large onions into slices, and fry the slices in batches in hot 350F vegetable oil, until they are uniformly cooked golden brown and crispy.
Remove from oil and reserve on paper towels.
After you have marinated the chicken overnight, you are ready to prepare your chicken and gravy portion of the dish.
This starts with heating the ghee in a heavy-bottomed saute pan, adding your garam masala and turmeric and Kashmiri chile powder, and cooking for 30 seconds, stirring to mix the ghee with the dried spices.
Now add the diced onion, and cook on medium-low heat until the onions have softened.
Add your marinated chicken and yogurt mix to the pot, and cook on medium heat until the chicken is barely cooked through (the chicken will continue cooking later).
To parcook your basmati rice, begin by infusing 3 cups hot water with 6 whole green cardamom pods, 6 whole cloves, 2 bay leaves, 1 stick of cinnamon, 2 whole star anise, 12 whole black peppercorns, and 2 tsp kosher salt.
Allow the boiling water to be infused with the whole spices for 15 minutes.
Strain out the whole spices and reserve your water.
When the water is boiling again, add the 2 cups basmati rice, the dried raisins, and the chopped almonds.
Cook until the rice is still al-dente, or roughly 75% cooked, and strain out excess liquid.
Finely chop 1 cup each of parsley and cilantro, and finely slice 1/8 cup fresh mint.
Take 3 Tbsp heavy cream and infuse with 1 Tbsp whole saffron threads, allow to sit for give minutes and stir.
Now, you are ready to assemble the dish.
This will work best in a heavy-bottomed oven-proof pot with a heavy lid, like a Dutch oven.
Begin by placing a thin ½” layer of the parcooked rice on the bottom of the dish.
Sprinkle on a few drops of the orange saffron cream.
On top of the rice, add a thin layer of the chicken, yogurt, and onion mixture, followed by a layer of crispy onions, followed by a layer of the fresh herbs.
Repeat this process by adding more layers of rice, saffron cream, chicken, crispy onions, and fresh herbs until you have run out of chicken and rice.
*Save a bit of the fresh herbs and crispy onions to garnish at the end!
Bake in a 350F oven with the lid on for 25-30 minutes.
Remove lid and serve. Garnish with the remaining crispy onions and fresh herbs.