chicken:

2 tsp. garam masala
2 tsp. garlic powder
2 tsp. ginger
1/2 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. salt
juice from 1/4 lime
3 Tbsp. plain yogurt
1 lb. chicken, cubed

  • mix spices, then add all ingredients to bowl and mix well
  • cover and refrigerate for 1 hour

biryani:

2 Tbsp. oil
1 bay leaf
4 cardamom pods (1/4 tsp. ground)
6 cloves (1/8 tsp. ground)
1” cinnamon (1/4 tsp. ground)
1/2 tsp. caraway seeds
1/4 tsp. ground mace
1/2 tsp. cumin
1 onion, thinly sliced
3 cloves garlic, minced

  • heat oil in large pot and add spices, onions, and garlic, frying until onions are light brown (do not burn onions or it will leave a bitter taste)
  • add chicken and saute for 5 minutes
  • reduce heat to low, cover and cook until chicken is completely cooked (5 minutes)
  • remove lid and saute for 5 minutes to reduce moisture

1/4 cup plain yogurt
1 tsp. garam masala
1/4 tsp. chili powder
2 cups rice

  • mix yogurt and spices into chicken then spread into a single layer
  • spread rice on top of chicken

3 cups water
1/2 tsp. salt

  • in a separate pot, bring water to a boil and add salt
  • pour 2 cups of water down the sides of the chicken
  • pour remaining water over the top of the rice, avoiding disturbing the rice
  • cover and cook on low heat until rice is done (about 17 minutes)
  • rest covered for 15 minutes

source: https://www.indianhealthyrecipes.com/chicken-biryani-recipe/

8/6/2023: cooked rice on lowest flame for 10 minutes, and there was still water above it. increased heat a tiny bit and cooked another 10 minutes, and it was still not cooked. cooked another 10 minutes and it seemed cooked, so i rested for 15 minutes, but upon eating, it was a little too firm. the rice package recommended bringing to a boil and boiling until the water was no longer above the rice, so i might do that next time.

2/12/2023: much closer with current mods, but overspiced and missing something at the same time. reducing chili powder, adding some garlic and cumin, and updating instructions a bit.