American-Style BBQ Chicken Biryani Fusion

In a large bowl, mix the BBQ sauce, Greek yogurt, lemon juice, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.

Add the chicken pieces, ensuring they are well-coated with the marinade.

Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

In a large pot, bring the chicken broth to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, turmeric, and salt.

Add the soaked rice, reduce the heat, and cook until the rice is about 70% done (about 10 minutes). The rice should still be slightly firm.

Drain any excess water and set the rice aside.

In a large, deep skillet or heavy-bottomed pot, melt the butter or ghee over medium heat.

Add the sliced onions and sauté until golden brown and caramelized, about 10-12 minutes.

Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.

Add the marinated chicken to the skillet with the sautéed onions, and cook until the chicken is browned and cooked through, about 10 minutes.

Stir in the diced tomatoes, mixed bell peppers, and sweet corn (if using). Cook for another 5 minutes until the vegetables are tender.

Preheat the oven to 350°F (175°C).

Spread half of the partially cooked rice over the chicken and vegetable mixture in the same skillet or a large oven-safe dish.

Sprinkle half of the chopped cilantro, mint, crispy fried onions, roasted cashews, and raisins (if using) over the rice.

Add the remaining rice, followed by the rest of the cilantro, mint, crispy fried onions, cashews, and raisins.

Squeeze the juice of 1 lemon over the top.

Cover the dish with aluminum foil or a lid, and bake in the oven for 20-25 minutes until the rice is fully cooked and the flavors melded together.

Garnish with fresh cilantro leaves and sliced green onions.

Serve hot with lemon wedges on the side.