Wash the rice, chicken and other ingredients as needed.
Season the chicken with salt, pepper, garlic powder, cumin, turmeric, garam masala and onion.
Add the seasoned chicken, peas, red pepper, Greek yogurt and coconut milk to a baking dish.
Pour in the chicken stock and mix everything together.
Bake in the oven at 180°C for 1 hour.
Serve the biryani topped with coriander and lime.
