Fragrant Thai Biryani Rice with Marinated Chicken

Cut chicken thighs into 2-inch pieces. In a bowl, combine chicken with yogurt, biryani spice mix, ginger-garlic paste, and salt. Mix well and marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

Rinse jasmine rice thoroughly under cold water until the water runs clear. Drain well and set aside.

Heat cooking oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely sliced red onion and sauté until softened and lightly golden, about 5-7 minutes.

Add the marinated chicken to the pot with the onions. Cook, stirring occasionally, for 5-7 minutes until the chicken pieces are lightly browned on all sides but not fully cooked through.

Stir in the rinsed rice with the chicken. Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover tightly with a lid, and simmer for 15-20 minutes, or until the rice has absorbed all the liquid and is tender.

Once cooked, turn off the heat and let the biryani rest, covered, for another 10 minutes. This allows the flavors to meld and the rice to become fluffy.

Gently fluff the rice with a fork, mixing the chicken throughout. Garnish with fresh chopped cilantro before serving. Serve hot, optionally with a side of cucumber slices or a simple tomato salad.