Dutch Oven Chicken Thigh Biryani with Mint

Steps

1. In a bowl, mix the greek yogurt, ginger, garlic, cumin, coriander, turmeric, chili powder and half of the salt. Add the chicken thigh pieces, coat well and marinate 30 minutes in the fridge.
2. Meanwhile, soak the rinsed rice in cool water for 20 minutes, then drain; this soaking water is separate from the cooking water.
3. Heat the canola oil in a Dutch oven over medium heat. Fry the onion, stirring, until deep golden and crisp, about 15 minutes. Lift out one third of the onion to a plate for the topping.
4. Add the tomato to the remaining onion in the pot and cook until soft, about 4 minutes. Add the marinated chicken with all its marinade and cook, stirring, 6 minutes.
5. Preheat the oven to 350°F (175°C).
6. Spread the drained rice evenly over the chicken without stirring. Sprinkle with the cardamom, cinnamon and the remaining half of the salt, then scatter half of the mint and half of the cilantro on top.
7. Pour the water gently around the edge, bring to a boil on the stove, cover tightly and bake 30 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
8. Rest covered 10 minutes. Drizzle with the lemon juice, top with the reserved fried onion, the remaining half of the mint and the remaining half of the cilantro, then fluff gently and serve.