Add the rice and stock to a pot with a lid. Bring the mixture to a boil, and then lower the heat to a simmer. Let it cook until the rice is about three-quarters of the way cooked through. Remove it from heat, and set it aside.

In a Dutch oven, heat about one tablespoon of oil over medium heat. Add the sliced onions and saute, stirring regularly, until they are golden brown. Remove the onions and set them aside for now.

Add the chicken (add more oil, if necessary), and saute until all of the sides are nicely browned. Remove the chicken to a plate at the side.

Add in the tomatoes, carrots, potato, chile pepper, peas, biryani seasoning and salt, and stir to combine the spices and let the tomatoes begin to give up their juices.

Remove half of the vegetables to a bowl at the side, and add half the chicken thighs to the pot.

Top with half of the prepared rice, and then half of the fried onions.

Add the rest of the vegetable mixture and chicken, and top with the rest of the rice and the rest of the fried onions. Pour one-half cup of water over the top of the mixture, and turn the heat to low. Put a lid on the Dutch oven, and let the mixture simmer for about 30 minutes. At that point, check the internal temperature of the chicken thighs. If it’s not at least 165 degrees, put the lid back on the pot and let it cook longer, until it reaches that temperature.

Remove the thighs, and then mix the rice and vegetables to combine all the flavors. (You may need to add more salt, to taste, at this point, too.)

Serve the thighs with the rice and vegetables on the side.