You can start by cooking the bone-in chicken in advance and parboiling the rice before you assemble the biryani. You’ll want to assemble it in batches using 2 to 3 trays to ensure a perfectly layered biryani!
Hope this helps. Feel free to email me if you have any other queries. Thanks and happy cooking!

My apologies for the confusion. By cooking the rice, I meant par-boiling it, as mentioned in the recipe.

Thank you, I forgot that I had already written this comment before just posting another one! So when you say to cook the rice and then assemble the biriyani, do you mean just to par-cook it as in the original recipe before then cooking it further in the oven? Sorry to be a nuisance!

Thank you for your kind words, Laura! I am here to help. 😊
If you are using bone-in thighs, I recommend cooking them separately and then adding them to your biryani to ensure they get fully cooked. There are two ways to do that –
1. Add your marinated chicken thighs to a pan and cook it over the flame until the chicken is fully cooked. OR
2. You can cook it in the Instant Pot. For an Instant Pot, place the chicken wings in the Instant Pot, cover the lid, seal the valve, and PRESSURE COOK on HIGH for just 5 minutes, followed by 5 minutes of NPR (natural pressure release).

Cook your rice and assemble other ingredients as listed in the recipe.

Preheat the oven to 325 degrees Fahrenheit.

Start Layering your biryani –

1. Layer the cooked chicken along with all its juices in an oven-safe Biryani pot or an aluminum tray. Sprinkle birista chopped herbs, and then layer the cooked basmati rice. Keep layering until you reach the top. Finally, add birista, saffron-soaked milk, and ghee. Sprinkle 1/2 cup of water.
2. Cover the pot tightly with its lid. The pot is ready to go in the oven.
3. Cook the Chicken Dum Biryani in the middle rack for 25-30 minutes. Depending on the thickness of your pot, it may take a little longer for the biryani to cook.

I hope this helps. Feel free to reach out to me if you have more questions.