Marinate the chicken well with a mixture of ginger paste, garlic paste, green chilli paste, coriander powder, cumin powder, garam masala powder, cardamom powder, salt and yogurt for about half an hour.
Heat 2 tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms and black cardamoms and sauté for half a minute.
Add the rice and sauté for a minute. Add the chicken stock and bring to a boil. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done.
Drain and set side. Soak saffron in the milk. Heat the remaining oil in a thick-bottomed pan. Add the caraway seeds and sauté till fragrant.
Add the marinated chicken and sauté till it is half cooked. Remove the pan from the heat. Spread the rice over the chicken in layers.
Sprinkle saffron flavoured milk, ginger strips, fried onions, chopped fresh mint and coriander, kewra water and rose water over the rice as you form the layers.
Cover and cook on dum (seal the lid on the container with a bit of kneaded dough) for fifteen to twenty minutes over low heat.
Serve hot with a raita of your choice and kachumbari.