Layered Saffron Biryani with Crispy Onions and Yogurt Raita

2 lb chicken, bone-in pieces, cut into 1-1.5 inch pieces

1 cup plain yogurt, room temperature

3 cup onion, thinly sliced (for frying and layering)

3 cup basmati rice, rinsed until water runs clear and soaked 30 minutes

¼ tsp saffron threads, lightly crushed

¼ cup warm milk

4 tbsp ghee

3 tbsp vegetable oil

2 tbsp ginger-garlic paste

2 green chilies, slit lengthwise

1 tsp ground turmeric

1 tsp red chili powder

1 tbsp coriander powder

1 tsp garam masala

2 tsp salt

2 tbsp lemon juice

½ cup fresh cilantro, chopped

½ cup fresh mint, chopped

2 whole bay leaves

2 cinnamon sticks

6 green cardamom pods, lightly crushed

6 whole cloves

1 star anise

1 tsp cumin seeds

5 cup water

½ tsp sugar

1 ½ cup plain yogurt, for raita

1 cup cucumber, grated and squeezed dry

½ tsp roasted cumin powder

¼ tsp black pepper, freshly ground

4 lemon wedges