This Chicken Biryani is truly a staple to indulge in. For people following gluten-free diets, you can consider using organic, free-range chicken broth instead. There is even a low-sodium version in case you want so.
In a giant bowl: combine chicken thighs with 1 1/2 tbsp olive oil, salt, garlic powder, ginger powder, white pepper, and cumin. Marinade, and let them sit for a minute.
Discard excess marinade from the chicken thighs, place them skin side up over medium-high heat on pan.
Use the remaining 1 1/2 tbsp olive oil to fry the marinated. Turn occasionally, until they're slight charred on both sides (about 5 minutes). Remove and set aside.
Remove excess burn from the pan (if any).
In the same skillet: Sauté onions with 1 tablespoon minced garlic until the onions turn soft and translucent. Add in red bell pepper, green bell pepper, bay leaf, cumin, paprika, cinnamon, curry powder. Stir.
Pour the chicken broth to the pan and bring to a boil.
Return the chicken back to the pan and let simmer for another 3 minutes.
Turn off the heat but leave it covered for an extra 5 minutes.
Bring the chicken out, serve with basmati rice.
Chicken Biryani is often served with a hot bowl of steamed basmati rice; other than that, a naan or cooling Indian Raita is a great option too. You can also make it a bit lighter with a tinge of lime.