Rinse the rice with cool water to remove some of the outermost starch, and then allow it to continue soaking in the water. Let the rice soak between 30 minutes to 1 hour. For biryani, you want to use basmati rice to give the fullest flavor to the dish. This is the water you are going to cook the rice in. The water must be boiling before you add the rice. Along with the rice, add some other ingredients to give the rice a full flavor, and prevent the rice from sticking:  5 green cardamoms 2 black cardamoms 3 cloves 2 pieces of cinnamon 1 bay leaf 1 piece of mace 1 tsp of ghee 1/2 tsp of salt Stir the ingredients to make sure they are all mixed in, and then cover the rice boil it for 8-10 minutes or until the rice is cooked half to three quarters of the way. Once the rice is cooked half to three quarters, you can take out the whole ingredients you added earlier (cloves, cardamoms, etc.) Since the rice should only be cooked half to a quarter of the way when you take it off the stove, the grains should be soft on the outside but still hard in the middle.  This is because the rest of the rice gets cooked on dum (when you layer the chicken and rice, seal it with dough around the edges to lock in the steam, and put it on a very low flame). You can tell how cooked the rice is by taking a grain and pressing it with your fingers. The rice should break apart into pieces, but still have a hard texture to it. If it is soft and mushes in your fingers, you have cooked it too much. Turn off the heat once you rice is cooked half to three quarters of the way, and let it sit. The hot water will cook the rice a little bit more, without cooking it too much. Add 1/4 tsp saffron to 2 tbsp of warm milk and let it soak for approximately 15 minutes. This saffron mixture will go on top of the rice when you are preparing to cook the final part of the biryani and it will give a nice flavoring. Place 2 cups of chapati flour in a bowl and add approximately 3/4 cup of lukewarm water. Stir until the mixture forms a soft dough.  If the dough is dry and isn't really mixing well, you can add 1-2 tablespoons of water. Knead the dough by pushing on it with your knuckles and heels of your hands. Make sure your hands are damp with water while doing this so the dough doesn't stick to your skin. Knead the dough for about 10 minutes to ensure it is fully mixed together.
انقع الأرز. اغل 8 أكواب من الماء. أضف الأرز. قلّب المكونات المضافة. تحقق من قوام الأرز. أطفئ الحرارة. حضّر حليب الزعفران. حضّر عجين الغلق.