In a bowl, combine the chicken with coconut milk, coriander, paprika, ground cumin, minced garlic, grated ginger, lemon juice, and sea salt. Mix well and let it marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Soak the rice in water for about 30 minutes, then drain.
In your large pot or Dutch oven, heat the coconut oil over medium heat. Add the finely chopped onion and cook until it becomes translucent. Stir in the fresh ginger, minced garlic, ground turmeric, ground coriander, ground cumin, sea salt, and red pepper flakes. Cook for 2-3 minutes until fragrant.
Add the marinated chicken pieces to the pot, along with the cinnamon sticks. Sear the chicken on all sides for about 5-7 minutes until it develops a golden-brown color.
Once the chicken is browned, add the soaked and drained basmati rice directly into the pot. Pour in the low-sodium chicken broth and stir gently to combine. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
After the cooking time, remove the pot from the heat and let it sit, covered, for another 10 minutes. This allows the flavors to meld perfectly. Fluff the rice with a fork, and gently fold in the dried cranberries, chopped parsley, roasted pecans, and fresh basil.
Serve the One-Pot Chicken Biryani hot, garnished with cucumber, mint leaves, and an additional squeeze of lemon juice, if desired. This dish goes beautifully with a side of yogurt or a refreshing salad.
