wikiHow Chicken Biryani Recipe Ingredients: For the chicken: * 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces * 1/2 cup plain yogurt * 2 tablespoons lemon juice * 1 tablespoon vegetable oil * 2 cloves garlic, minced * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1 teaspoon paprika * 1/2 teaspoon ground turmeric * 1/2 teaspoon ground cinnamon * Salt and pepper to taste For the rice: * 2 cups basmati rice, rinsed and drained * 3 cups water * 1 onion, chopped * 2 cloves garlic, minced * 1 cinnamon stick * 4 whole cloves * 4 cardamom pods * 2 bay leaves * 1/4 cup vegetable oil * Salt to taste For assembling: * 1/4 cup chopped fresh cilantro * 1/4 cup chopped fresh mint * 1/2 cup sliced almonds * Lemon wedges for serving Note: You can adjust the spiciness of the biryani by adding more or less spices. You can also add other ingredients to the biryani, such as peas or carrots, depending on your preference. Instructions: In a large bowl, mix together the chicken, yogurt, lemon juice, vegetable oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Stir well to combine and let the mixture marinate for at least 1 hour, or overnight in the refrigerator. Preheat your oven to 350°F. To make the rice, heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent. Add the cinnamon stick, cloves, cardamom pods, and bay leaves to the pot and cook for 1-2 minutes, until fragrant. Add the rice to the pot and stir well to coat it with the onion and spice mixture. Add the water and salt to the pot and bring the mixture to a boil. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake the rice for 20-25 minutes, or until the water has been absorbed and the rice is tender. While the rice is baking, heat a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for 8-10 minutes, or until the chicken is cooked through. Once the rice is cooked, remove the pot from the oven and add the cooked chicken to the pot. Use a fork to gently mix the chicken and rice together. Sprinkle the chopped cilantro, chopped mint, and sliced almonds over the top of the biryani. Serve the chicken biryani hot, garnished with lemon wedges. Page