1. In a large bowl, combine the chicken, yogurt, lemon juice, 2 tablespoons of the India Curry Infused Olive Oil Blend, salt, turmeric, cumin, and paprika. Stir well, cover, and let marinate for at least 20 minutes while you prep the rice and aromatics.

2. Rinse the basmati rice under cool water until the water runs mostly clear, then drain thoroughly.

3. Warm the remaining India Curry Infused Olive Oil Blend in a large heavy pot over medium heat. Add the sliced onion and cook, stirring often, until soft and golden at the edges, about 8 to 10 minutes.

4. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Add the marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until the outside loses its raw look.

5. Sprinkle in the garam masala and cinnamon, then add the drained rice. Stir gently so the grains are coated without breaking.

6. Pour in the chicken broth and bring the pot to a gentle simmer. Cover tightly, reduce the heat to low, and cook for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.

7. Turn off the heat and let the pot rest, covered, for 10 minutes so the steam finishes everything evenly.

8. Fluff the biryani with a fork, then fold in the cilantro and mint. Top with toasted almonds and golden raisins, and serve with lemon wedges on the side.