Already beginning to cook in the evening. First take the chicken pieces and marinate them in spices for chicken.

Add the yogurt, stir, cover with foil and refrigerate overnight.

Before you start to cook the dish, well wash the rice until the water becomes clear, and leave to dry. I do it for 2-3 hours before cooking. For biryani using basmati rice, but my husband is not very fond of, and since I cook this dish for him rather than for yourself, then adhere to his preferences. Even though I love it dlinnozernogo rice in any dish. Now start the cooking. The first thing we need is onion, slit into half rings, garlic and grated ginger, coriander, minced, cinnamon (both stick and powder), cumin, turmeric, paprika, cardamom - 2-3 boxes, tomato, cut into cubes.

As well as a small raisin, in Turkey it is called "Kush usum" and always use for rice or Sarma; and almonds (pour boiling water and peel). Nohut - on request. If you are going to use, then soak overnight and boil in plenty of water for about an hour.

Step one. Fry in vegetable oil (3-4 tbsp) onion until transparent. Add all the spices, grated ginger and garlic, salt and tomato, saute for 1-2 minutes. Switch off gas and set aside sauté for a while.

Step two. And the water in the kettle already by this time boiling!!! :) Butter (3-4 tbsp) and fry the almonds first, then add the rice and raisins, a pinch of turmeric, 1 tsp curry, salt, and fry well for about 2 minutes. Fill with water and boil until soft rice - about 10 minutes. On 1 stack. rice - 1.5 Cup. water. But since we figure we should nagovoriti, we use the ratio of 1:1.

Step three. In the meantime, pan fry the chicken until Golden brown. You can spend the pieces you chopped. To the chicken is almost ready add the chickpeas (if using) and fry for another minute.

And now spread on the pan first, smaller part of the semi-finished rice, and top with a roasting.

Then the chicken and the chickpeas and rice again.

Pour 0.5 cups of boiling water and cook until cooked meals (all the water evaporates, the rice will be soft).

The finished dish cover with a lid and leave for 10 minutes. Then add the parsley, mix well and serve.

Bon appetit!