Chicken Biryani with Boondi Raita

Ingredients

• 3/4 pound boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 2 cups plain yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 teaspoon salt, plus more for rice
• 1/4 cup lemon juice
• 2 tablespoons vegetable oil
• 1 medium yellow onion, thinly sliced
• 1 Roma tomato, chopped
• 1 small potato, peeled and cut into 1-inch cubes
• 2 green chilies, slit
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 cup basmati rice
• 2 green cardamom pods
• 1-inch cinnamon stick
• 2 cloves
• 1 bay leaf
• Pinch of saffron threads, steeped in 2 tablespoons warm milk (or orange food color)
• 1 tablespoon melted ghee or butter
• 1/2 cup boondi (fried gram flour pearls)
• 1/4 teaspoon roasted ground cumin
• 1/4 teaspoon black salt (kala namak)