Finely chop the onion and sauté it with salt, pepper, and turmeric.

Cut the chicken into small cubes, add to the onions, and sauté until lightly cooked.

Finely chop the red bell pepper, add it to the pan, and sauté well.

Add the peas, corn, and mushrooms, and sauté until tender.

Add the tomato paste mixed with a little water and cook until the liquid fully evaporates.

Soak the rice in salted water for 30 minutes to 1 hour, then parboil it.

Grease the bottom of a pot with oil, add turmeric, and place bread at the bottom for tahdig.

Layer the rice and the chicken–vegetable mixture in the pot and gently mix them together.

Cook over low heat for about 40 minutes until the rice is fully steamed.