Chicken biryani with basmati rice

In a bowl, mix 100 g of plain yogurt, 36 g of lemon juice (from the total amount), crushed garlic, grated ginger, garam masala spice, cayenne pepper, turmeric, nutmeg, cumin, ground coriander, and salt. This mixture will be the marinade for the chicken.

Cut the chicken breast into cubes and coat them with the prepared marinade. Let the meat rest in the refrigerator for at least an hour (ideally longer, or even overnight) so that the flavors penetrate the meat well.

Boil the basmati rice according to the package instructions, but let it cook only halfway (al dente). Drain it and set it aside. In a large pan or a spacious pot, heat the sunflower oil and sauté the sliced onion until it becomes golden and crispy.