In a large bowl, make marinade, mixing garam masala, ginger and garlic pastes, chili powder, tumeric, mint leaves, 1/2 of cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly. Refrigerate for 30 minutes.

Soak the rice in water for 20 minutes and set aside. Using a large saute pan, heat to medium high and add 2T ghee and the sliced onions. Cook, stir frequently for 15 minutes or until brown and carmelized. Take 1/2 of the onions out of pan and set aside to garnish dish.

Add the remaining 1T ghee and add the jalapeno (for extra spicy), bay leaves and marinated chicken. Mix together. Turn heat down to medium and cook for 15 minutes. Drain the rice and pour over the chicken. Add 2 tsp salt and 3C water and cook for 12 minutes. Gently fluff and mix the rice with the chicken and onions all together. Garnish with remaining onions, saffron-milk mixture and remaining cilantro.

Riata: Mix everything together and serve on the side with chicken dish along with the sliced eggs and lemon wedges.