Ingredients:

For the chicken marinade:

• 1.5 lbs boneless chicken thighs or breasts, cubed

• 1/2 cup plain yogurt

• 1 tbsp ginger-garlic paste (or 1 tsp each minced garlic & ginger)

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 1 tsp garam masala

• 1/2 tsp chili powder

• Salt, to taste

For the biryani:

• 2 tbsp oil or ghee

• 1 large onion, thinly sliced

• 1 cinnamon stick

• 4–5 whole cloves

• 4–5 cardamom pods

• 1 bay leaf

• 2 cups basmati rice (rinsed until water runs clear)

• 3.5 cups water or chicken broth

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint (optional)

• Squeeze of lemon juice

• Fried onions (optional, for garnish)

Instructions:

1. Marinate the Chicken:

   • Combine all marinade ingredients and chicken in a bowl.

   • Let it marinate for at least 30 minutes (or overnight for best flavor).

2. Sear the Chicken:

   • Preheat the Platinum Jumbo Skillet over medium heat.

   • Add oil or ghee, then marinated chicken.

   • Cook for 6–8 minutes until lightly browned (it doesn’t need to be fully cooked yet). Remove and set aside.

3. Sauté Aromatics:

   • In the same skillet, add more oil if needed.

   • Toss in whole spices (cinnamon, cloves, cardamom, bay leaf) and sliced onions.

   • Sauté until onions are soft and golden (about 7–10 minutes).

4. Add Rice & Liquid:

   • Stir in rinsed basmati rice and gently toast it with the onions for 1–2 minutes.

   • Add chicken back to the skillet, pour in the water or broth.

   • Sprinkle chopped cilantro and mint, and a squeeze of lemon juice.

5. Cook Covered:

   • Place the Platinum Dome Cover on the skillet.

   • Bring to a boil, then reduce heat to low and cook covered for 20 minutes.

6. Rest & Fluff:

   • Turn off heat, keep covered, and let it rest for 5–10 minutes.

   • Fluff gently with a fork, avoiding breaking the rice.

7. Serve:

   • Garnish with fried onions, extra herbs, and a dollop of yogurt or raita on the side.

   • Optional sides: naan or cucumber salad.