برياني الدجاج

We place the chicken pieces in a large bowl and add yogurt, Shah Biryani spices, and salt.

We mix everything well until the chicken is fully coated, and leave it to marinate for at least 1 hour (overnight is best).

We heat the ghee and olive oil in a deep pan over medium heat.

Place the marinated chicken pieces in the pot, cover, and allow the chicken to cook until three-quarters cooked.

Once the chicken is cooked through, we remove the pieces from the pan and set them aside.

In the same pan, we add the chopped onion, ginger, and garlic, and sauté until the mixture softens and becomes slightly golden.

We add the remaining marinade along with the chopped parsley, mint, and coriander, and stir for a few minutes.

We add the soaked rice, salt to taste, and pour water over it until the rice is covered and the water level is about 1 cm above the rice.

We return the chicken pieces to the pan, placing them on top of the rice.

We cover the pan tightly with aluminum foil and place it in a preheated oven at 180°C (356°F) for at least 35 minutes.

After the rice is fully cooked, we remove the foil and let the chicken roast in the oven until the skin is golden and crispy.

We serve it hot with salad or yogurt on the side.