For the Chicken Marinade:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt

For the Biryani:

• 3 tablespoons vegetable oil or ghee
• 1 large onion, thinly sliced
• 2 bay leaves
• 4 cloves
• 4 green cardamom pods
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 cup chopped tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
• 2 cups chicken broth or water