First, place a shallow pot on the stove, add the six tablespoons of olive oil, the three medium garlic cloves, and when the oil is hot, add the chicken thighs and sear them for about two minutes on this side.

After two minutes, turn them over and leave them for another two minutes on this side as well.

Meanwhile, chop the onion into small cubes, crush the four large garlic cloves, and set aside.

After a total of four minutes, remove the chicken thighs, leaving the three garlic cloves in the pot, and set aside on a plate.

In the same juices and with the three garlic cloves, add the chopped onion and the crushed garlic cloves. Stir and sauté for four minutes, stirring occasionally.

In this photo, you can see the bag inside the Sindhi biryani package, and as you can see, it contains enough for more than one recipe, although they use the whole thing for just one. I can't even imagine how spicy it must be, but those who love spicy food will be more than satisfied.

After four minutes, the onions and garlic should be softened.

Next, add the three tablespoons of tomato sauce and stir to mix.

Then, add the chicken thighs back along with any juices left on the plate.

Next, add the two teaspoons of Sindhi biryani.

Then, stir well, and as you can see in this photo, it contains some coarse spices and very small raisins.

Next, add the homemade chicken broth and stir gently.

Then, cover the pot, lower the heat, and let it cook for twenty-five minutes.

Meanwhile, take the spaghetti and break it into three parts and set aside.

When there are about eight minutes left, take the mushrooms, wipe them with a damp cloth, and clean them lightly. Cut them in half and trim the base of the shimeji mushrooms and set aside.

After twenty-five minutes, uncover the pot and add the mushrooms and shimeji mushrooms.

Then, stir well to mix.

Next, cover the pot again and let it cook for five minutes over very low heat.

Then, take a paring knife and a fork, and cut the three piquillo peppers into strips.

Once the peppers are cut into strips, set aside.

After five minutes, uncover the pot, take some tongs, and turn the chicken thighs over.

Then, cover the pot again and let it cook for another five minutes.

After the last five minutes, uncover the pot again.

Next, place the spaghetti on top of the chicken thighs.

Then, cover the pot again and let them cook with just the steam for five minutes.

After five minutes, uncover the pot and see how they have started to soften without touching the stew broth.

Then, add a splash of water to the stew and give the pot a few shakes.

Cover again and let it cook for another five minutes.

Meanwhile, take the chives and slice them as thinly as possible and set aside.

After the last five minutes, uncover the pot again, and this time the spaghetti is completely translucent.

Then, take a wooden spoon and mix the spaghetti into the stew.

Next, add the piquillo pepper strips and the sliced chives.

Then, stir gently and let it cook for about three minutes, and it's ready...