To marinate chicken: Add the mentioned ingredients under the “To marinate chicken” section in a medium bowl. Mix them and coat them over the chicken. Cover and marinate the chicken for at least 30 minutes.
To cook rice: Heat a large saucepan with water on medium heat. Once the water starts boiling, add all the ingredients under the “To cook rice” section and lower the heat. Let the rice cook 70% and remove the saucepan and drain the water if any and set aside.
To make crispy onion: Heat a dutch oven over medium heat, add oil and onions. Cook the onions until crispy and brown for about 10-12 minutes. Once done remove them on a paper towel and set them aside.
In the same dutch oven add the marinated chicken. Cook for 7-8 minutes until the chicken is cooked for 70% and oil starts oozing out.
Turn off the heat and start layering. Spread a layer of prepared crispy onions and cilantro. Add the 70% cooked rice above as a layer, spread them evenly covering the pot.
Add the remaining crispy onions and cilantro as a final layer. Cover and cook the biryani for 12-15 minutes on low heat.
Once done, gently fluff up the rice and mix with chicken and serve the chicken biryani along with yogurt raita on the side.