أرز ودجاج بالخلطة الكشميرية

Boil the rice in water with salt, turmeric, and whole spices until fully cooked.

In a pan, sauté the onion, garlic, and ginger until softened.

Cut the chicken breasts into small cubes

Add the chicken cubes and stir-fry until they change color completely.

Add turmeric, coriander, salt, black pepper, curry powder, and biryani spices, then mix well

Stir in the tomato paste and masala paste.

Pour in the coconut milk and cooking cream, then mix until well combined.

Simmer until the sauce thickens and then add the cilantro.

Place the rice on a serving plate, then top it with the chicken mixture.

Garnish with a pinch of parsley and serve hot.