The easiest way to make Japan rice

It is a japan rice cooked in a certain way with a variety of Indian spices that give it taste distinct and different from other dishes, and India is home to the original, and spread to other countries such as: Iran, Kuwait, Jordan, Saudi Arabia, Oman and other countries. Chicken biryani the ingredients One and a half kilograms of bone-free chicken and skin, can only be produced by the chicken. Kuban and a half of rice basmati long grain. Garlic of garlic mashed. Beans cut into slices, medium size. Two slices of finely chopped, finely chopped tomatoes. Two tablespoons of tomato paste. A teaspoon of freshly grated ginger. A teaspoon of lemon juice. 2 tablespoons fresh mint finely chopped. 2 tablespoons fresh coriander, finely chopped. Two cubes of chicken broth . Half a cup of yogurt, or yoghurt. Half a teaspoon of turmeric powder. Tablespoon and a half of the Masala spaghetti spaghetti. A teaspoon of saffron soaked in a quarter cup of water. Three tablespoons of ghee. Three cups of water. How to prepare Wash the rice well several times, then soak in a warm water, leave it for 15 minutes, and then drain the water. Put the water in a deep saucepan over the fire to boil, add the rice and stir it, then cover the pot and leave it on low heat for a quarter of an hour or until the rice ripens half maturation, taking into account moving it by using the fork lightly from time to time so as not to burn and to get the same degree of maturity . Remove the rice from the fire and pour it into a bowl to cool. Put the margarine in a pan on the fire, add the onions and stir for four minutes until golden. Then add the ginger and garlic and leave the ingredients for a minute. Then add the chicken breasts and turn them from time to time until they ripen. Add the lemon juice, the chicken broth cubes, the yogurt, the chopped tomatoes, leave the ingredients on the fire to boil, add the spices and leave them on low heat for 10 minutes or until the sauce becomes thick. Add half of the cooked rice to the chicken sauce, then put the mint, coriander and the remaining amount of rice. Place the saffron with water on the rice face, then cover the pot and leave on low heat for half an hour or until rice is fully cooked. Turn the biryani into the chicken in the serving dish, taking into account the chicken pieces on top, and then serving it directly. Biryani chicken breasts the ingredients Three hundred grams of basmati rice . Twenty-five grams of butter. Onion, medium size, finely chopped. Gar paper. Three sticks of cinnamon. Half a teaspoon of crushed cardamom. Teaspoon of turmeric. Four pieces of chicken breasts , sliced. A teaspoon of biryani spices. Three and a half cups of chicken broth. How to prepare Pour the rice in a warm water for twenty minutes, then place it in a strainer until the liquid is gone. Dip the butter in a saucepan over medium heat, then add the onions and stir well until they melt. Add the laurel leaf, cinnamon sticks, ground cardamom, turmeric and biryani spices with continuous stirring until the spice smells. Put the chicken in a section, then lower the temperature of the fire, then leave the mixture until it is cooked well. Put the amount of rice and then submerged chicken broth, cover the pot and then leave the ingredients twenty minutes on a low heat to mature. We separate the biryani in the serving dish and serve it next to yoghurt and salads.