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Marinate the chicken with yogurt, biryani masala, and salt. Let it rest for 30 minutes. Heat the oil in a deep pan and fry the sliced onions until golden brown. Remove half for garnishing. Add the marinated chicken to the pan and cook over medium heat until the chicken is fully cooked and tender. Meanwhile, rinse the basmati rice and parboil it until about 70% cooked. Drain the water. In a heavy-bottomed pot, layer the cooked chicken followed by the partially cooked rice. Sprinkle the reserved fried onions over the top, cover the pot tightly, and cook on low heat (dum) for 20–25 minutes. Gently fluff the biryani, serve hot, and enjoy with raita or fresh salad.
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