Lingkan Reang
Mix chicken with yogurt, ginger-garlic paste, spices, and marinate for 2-3 hours.
Parboil basmati rice with whole spices until 70% cooked, drain and set aside.
In a heavy pot, layer marinated chicken, then add rice, fried onions, and mint/coriander leaves.
Seal the pot with dough or a tight lid, and cook on low heat for 30-40 minutes to allow flavors to meld.
Gently fluff the biryani before serving, garnishing with more fried onions and fresh herbs.
Pair with raita or salad for a complete meal!