TEST POST

In a large bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, bay leaf, cardamom pods, and cloves and cook for 1 minute more.
Add the marinated chicken to the pot and cook until browned on all sides. Add the rice and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in the cilantro. Serve hot.

Tips:

For a richer flavor, you can add 1/2 cup of heavy cream or yogurt to the pot along with the rice.
If you don't have a pressure cooker, you can cook the chicken and rice in a Dutch oven on the stovetop. Just increase the cooking time to about 30 minutes, or until the chicken is cooked through and the rice is tender.
To make a vegetarian biryani, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add vegetables such as carrots, peas, and potatoes to the pot along with the rice.