Ingredients:

• 1 cup of Abu Kass basmati rice
• 1 full chicken or just the thighs based on preference
• 1 chopped onion
• 2 chopped tomatoes
• 2 small containers of plain yogurt
  

Biryani spices

• 2 tsp of salt
• 4 cloves of garlic (minced)
• 2 tsp of chopped ginger
• A handful of roasted cashew
• A pinch of saffron
• A splash of Kadi water (ماء كادي)
  

Instructions:

• To prepare Abu Kass basmati rice, soak the rice for half an hour then boil until the rice is half cooked then drain the rice and keep the boiling water.
• Wash the chicken thoroughly in vinegar and flour.
• Add the chopped onion to the oil followed by the minced garlic and then the chopped ginger.
• Grill the chicken in the same pan as the vegetables and add the remaining spices.
• Add the yogurt, tomatoes and water until the chicken is covered.
• Mix a little of the water that was used to cook the rice with a pinch of saffron and a splash of Kadi water.
• Sprinkle some of the previous mixture then cover the pot and lower the heat.
• Place on a serving plate and garnish with parsley and roasted cashews.