Soak the rice in water for an hour.
Cut the chicken meat into medium pieces.
Fine dice the potatoes.
Rub the chicken pieces with some salt, pepper, and saffron and let them sit for 2-4 hours.
Pour some oil into a pan and sauté the chickens
Peel the onion and mince it. Slightly sauté in the same pan. Add the grated garlic.
Add the potatoes and sauté a little bit. Then, add grated ginger and chopped green pepper.
Puree or grate the tomatoes and add to the pan.
Add tomato paste and sauté.
Add hot water, sautéed chicken, Rice spice, saffron, and some salt. It’s better to let everything cook for 20-30 minutes.
Fill a pot with water and let it boil. Add the rice to boiling water. Add some salt. Let the rice cook for 4-7 minutes until it’s al dente. Strain the rice. Pour some oil into the pot. Pour half of the strained rice into the pot, then add the chicken with it’s sauce.Pour the rest of the rice at the top. Let your chicken biryani steam for 50 minutes to 1.5 hours.
