In a large mixing bowl, combine the chicken drumsticks, plain yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, salt, and half of the chopped mint and cilantro. Toss well to coat the chicken completely. Cover and marinate in the refrigerator for at least 1 hour.

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of fresh water for 30 minutes, then drain completely.

Bring a large pot of salted water to a boil. Add the soaked, drained basmati rice. Boil for 5 to 6 minutes until the rice is 70% cooked and still has a firm bite. Drain the rice and set aside.

In a heavy-bottomed Dutch oven or large pot, arrange the marinated chicken drumsticks in an even layer across the bottom.

Sprinkle a handful of the crispy fried onions evenly over the chicken layer.

Gently spread the partially cooked basmati rice over the chicken and onions in a flat, even layer.

Drizzle the saffron-infused milk and melted ghee evenly over the top of the rice. Scatter the remaining fried onions, fresh cilantro, and mint over the surface.

Cover the pot tightly with heavy-duty aluminum foil to seal in the steam, then place the lid securely on top.

Place the pot on the stove over medium heat for 5 minutes to build steam, then reduce the heat to the absolute lowest setting. Let it slow-cook (dum) for 30 minutes.

Turn off the heat and allow the pot to rest undisturbed for 10 minutes. Uncover carefully, gently fluff the rice and chicken layers with a fork, and serve hot with raita.