Kuwaiti style Biryani

 1 1/2 cups basmati rice

1 bullion cube

3 cups water

1 bay leaf

 chicken:

 1 chicken breast or a few pieces of chicken thighs

1 tablespoons oil

1/4 bell pepper diced

1/4 cup water

 1 medium onion 

 1garlic clove, crushed 

 1 teaspoon grated ginger 

 1 maggi cube

 1 medium tomato diced

1/4 cup yogurt 

 1 teaspoon lemon juice 

 1 tablespoons tomato paste 

 1 tablespoons ground garam massala 

 1/4 teaspoon ground turmeric 

 1 tablespoons coriander leaves, chopped 

 1 tablespoons fresh mint, chopped 

 1 tablespoon rose water

2 cloves

How2:

 Place water 1 bouillon cube into a sauce pan bring to a boil add rice. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat once you notice the liquid is almost dried and rice has cooked strain excess liquid and set rice aside.

Heat oil in, cook onion. Add garlic and ginger and stir until you can small the garlic and ginger. Add chicken pieces and stir until it’s cooked.

Add bouillon cube, tomato, water, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. add yogurt simmer a bit more.Remove from heat and set aside. 

 In a medium pot, place half the rice in the pot sprinkle the chopped cilantro and mint over the rice then add the chicken mixture on top followed by remaining rice.

 Pour the rose water on top. Cover firmly with the pot lid, piece of foil and cook over low heat for 20 minutes or until rice is completely cooked. Turn heat off allow rice to rest in the pot to allow the liquids to redistribute.