Combine the marinade ingredients in bowl and liberally coat the chicken. Cover in a bowl and let marinade for 2 - 3 hours. Spread out on a baking tray and bake in a 325 degree oven for 20 minutes. Let cool a little and cut into cubes.
Cook the rice according to the bag/box instructions.
Add all the ingredients to a blender. Blend to a puree and set aside.
Add the oil to a Dutch oven and add the onion ingredients. Cook the onions down. Remove the bay leaf and cardamon pods, and next, add biryani masala. Mix well and let simmer for 5 minutes or so. Add the water and the rice and bring to a boil. Reduce to a simmer and cook for 30 minutes until the rice is tender. Add the chicken and lemon and simmer for a few more minutes.
Serve and enjoy!