Wash and soak the Basmati rice in water for about 30 minutes. Drain and set aside.

Marinate the chicken pieces in yogurt, turmeric powder, garam masala, red chili powder, biryani masala, and salt. Let it sit for at least 30 minutes or longer if time permits.

Preheat the air fryer to 360°F (180°C).

In a pan, heat oil and sauté onions until golden. Add garlic, ginger, cardamom, cloves, cinnamon stick, and bay leaf. Sauté for a minute.

Add the marinated chicken and cook until it's about 80% done.

Transfer the semi-cooked chicken to the air fryer and cook for about 10 minutes or until fully cooked.

While the chicken is in the air fryer, cook the rice with double the amount of water, some salt, and a few drops of oil until it's about 70% cooked.

In a baking dish that fits in your air fryer, layer half of the rice.

Add a layer of the cooked chicken over the rice.

Add another layer with the remaining rice.

Optionally, pour the saffron milk over the top for color and aroma.

Cover the dish with aluminum foil or a suitable air fryer-safe cover.

Air fry at 320°F (160°C) for about 10-15 minutes.

Let the biryani rest for a few minutes after cooking.

Garnish with fresh cilantro, mint, and fried onions if using.

Serve hot with raita or your favorite side.