Steps
1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes.
2. In a pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until golden brown.
4. Stir in minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
5. Add the diced chicken, turmeric powder, garam masala, and salt. Cook until the chicken is no longer pink, about 5-7 minutes.
6. Add the soaked rice, followed by 1 cup of water. Bring to a boil, then reduce heat to low.
7. Cover the pan and let it simmer for 15-20 minutes, or until the rice is cooked and water is absorbed.
8. Fluff the biryani with a fork and garnish with fresh coriander before serving.