To marinate the chicken: In a medium bowl, combine yogurt, ginger, garlic, turmeric powder, salt, chili powder, and garam masala. Coat the chicken pieces well and let them marinate for at least thirty minutes.
To cook the rice: Bring a large saucepan of water to a boil over medium heat. Add Basmati rice, bay leaf, star anise, cinnamon stick, cardamom, and cloves. Cook until the rice is about seventy percent done, then drain it and set aside.
To make crispy onions: In a dutch oven, heat some oil over medium heat. Add thinly sliced onions and cook them until they turn golden brown and crisp, about ten to twelve minutes. Once crispy, remove them and place them on a paper towel to absorb excess oil.
Cooking the chicken: In the same dutch oven, add the marinated chicken. Cook for around seven to eight minutes, stirring occasionally, until it’s about seventy percent cooked.
Layering the biryani: Turn off the heat and start layering. First, spread a layer of the crispy onions and cilantro over the chicken. Next, add the partially cooked Basmati rice evenly on top of it.
Finishing touches: Add the remaining crispy onions and cilantro on top as a final layer. Cover the pot and let the biryani cook on low heat for twelve to fifteen minutes.
Fluff and serve: Once cooking is complete, gently fluff the rice with a fork, mixing it with the chicken below. Serve your Chicken Biryani with a side of yogurt raita and enjoy!
