Easy Chicken Biryani My Authentic all biryani recipe

Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup (240ml) plain yogurt, full-fat
• 2 tablespoons (30ml) ginger-garlic paste (equal parts minced ginger and garlic)
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) ground turmeric
• 1 teaspoon (5ml) red chili powder (adjust to taste)
• 1 teaspoon (5ml) garam masala
• 1/2 teaspoon (2.5ml) salt (or to taste)
• 1/4 teaspoon (1.25ml) ground cumin
• 1/4 teaspoon (1.25ml) ground coriander
• 3 cups (600g) basmati rice, rinsed until water runs clear
• 6 cups (1.4L) water
• 1 tablespoon (15ml) salt
• 1 tablespoon (15ml) ghee or oil
• 2 bay leaves
• 4 green cardamom pods, lightly crushed
• 4 whole cloves
• 1-inch (2.5cm) cinnamon stick
• 2 large onions, thinly sliced
• 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) fresh cilantro, chopped
• 1/4 cup (60ml) fresh mint, chopped
• 1/4 cup (60ml) ghee or unsalted butter, melted
• Pinch of saffron strands, soaked in 2 tablespoons warm milk or water
• Optional: Fried onions (store-bought or homemade) for garnish
• Optional: 2 hard boiled eggs, quartered, for garnish