Instructions

1. Cooking the chicken

   In a deep pot, heat one tablespoon of oil, then add the chicken cubes and sauté until their color changes. Add half of the onion, half a teaspoon of biryani spices, and a pinch of salt and pepper. Cook the chicken until fully done, then set it aside. · 10 min
2. Browning the vermicelli

   In the same pot, add one tablespoon of oil and toast the vermicelli until golden brown, then add the remaining onion and sauté until softened. · 5 min
3. Seasoning the rice

   Add the drained rice over the vermicelli along with one tablespoon of biryani spices, cardamom, cinnamon, and salt. Gently stir the ingredients for 2 minutes until the flavors combine. · 2 min
4. Boiling the rice

   Pour the hot chicken broth over the rice and bring to a boil over high heat until most of the liquid is absorbed. · 7 min
5. Simmering the rice

   Reduce the heat to very low, cover the pot tightly, and let it steam and cook gently for 20 minutes. · 20 min
6. Preparing the topping (hashwa)

   In a separate pan, combine the cooked chicken with the fried potato cubes, peas, carrots, raisins, and toasted almonds to assemble the famous biryani topping. · 3 min
7. Serving

   Spoon the rice onto a large serving platter, then evenly spread the rich topping, chicken, and nuts across the surface. Serve hot with yogurt or salad. · 1 min

Nutrition / serving

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