Steps
1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes.
2. Heat the vegetable oil in a pan over medium heat. Add cumin seeds and sliced onions, sauté until golden brown.
3. Stir in the minced garlic and grated ginger, cooking for another minute.
4. Add diced chicken to the pan, seasoning with salt, coriander powder, turmeric, and garam masala. Cook until the chicken is browned.
5. Stir in the yogurt and chicken broth, then bring to a simmer.
6. Drain the rice and add it to the pan. Gently mix everything together, ensuring the rice is submerged in the broth.
7. Cover the pan, reduce heat to low, and cook for 15-20 minutes until the rice is cooked and has absorbed the liquid.
8. Turn off the heat and let it sit covered for another 5 minutes.
9. Fluff the biryani with a fork, garnish with fresh cilantro, and serve hot.