Chicken Biryani

My BFF brought a seasoning package of Biryani back from her recent trip to the VAE.
The package has a lot of tiny ingredients pictures on the back, but no recipe. When in doubt, ask Google.
It looks like a one pot dish, but you will need one small pot more. The spice blend is on the hotter side. I used half of it for my dish, so I can cook an other Biryani again.

Recipe for 4:
600 g chicken thighs
400 g Basmati rice
250 g Greek yogurt
2 medium onions
2 spring onions
6 clove of garlic
3 knobs of ginger
2 medium potatoes
100 ml yellow dal lentils
2 large tomatoes
750 ml chicken stock
4 tbsp ghee
Biryani seasoning package
8 green cardamom pods
6 cloves
3 cinnamon sticks
4 bay leaves
Mint or parsley
Yogurt

Marinate the chicken thighs in a blend of 200 g yogurt and 3 tsp of Biryani seasoning and let it sit for a couple of hours in the fridge or over night.

In a small pot cook the yellow lentils for 6 min, then get them off the heat and let them sit for 10 more min. Cool down on a plate.
In the same pot cook the potato cubes until half tender. Cool down.
Wash the rice .

Use a small mixer and add peeled garlic, ginger and spring onions and make a fine paste.
Cut the onions in half rings.

Use a big pot and melt a bit of the ghee and add the cardamom, cloves and cinnamon and let that get some heat. Pour in the paste and brown that a bit, add 1 tbsp of Biryani seasoning. Now the onions and get them soft. Fill all that into a bowl and add more ghee to the pot.
Fish the chicken out of the marinate and start to brown it on all sides. Add the onion mix, the tomatoes, the rest of the yogurt marinate and top with lentils mixed with potatoes.
On top goes the rice and the bay leaves.
Pour the chicken stock over it, close the lid and on medium temperature bring it to cook, reduce the heat and let it simmer until the rice has soaked up all the liquid.

Mix yogurt with some herbs and serve alongside the Biryani.