Cut onion and chicken. Fry the onions in salad oil. When they are soft and translucent, add the thinly sliced ​​chicken breast and continue frying.

Add the butter and once it has melted, add the flour little by little and stir. Add all the flour and fry for a while, then add the milk in three batches.

Stir constantly to make a white sauce to prevent it from burning. Add mushrooms.

Thinly slice the sausage and onion. Add hot water in saffron to make safrin water.

Wash rice and drain the water in cola by nder. Fry onion and sausage in vegetable oil and butter. Then add rice and stir fry until the rice is translucent.

Make soup adding saffron water and pour it on rice.

Sprinkle black pepper. After boiling put the lid on the pan and cook the rice with medium low flame for about 13 minutes.