Source
Here is the recipe!
1) boil the chicken breast in water with bouillon, onion, garlic, tumeric, salt and pepper until tender. Then shred them into pieces like a savage.. also, you can keep the broth to make a yummy soup for later.
2) boil rice with oil and salt, until half way cooked. like if you pick a rice and bite it, you should see that it’s not cooked all the way through.
3) Mix most of your rice with yogurt, saffron and salt, pepper and one egg, two if it’s too runny.
4) in a big none stick pot, put some oil, and dump the batter. cover the batter with a layer of chicken, and add more batter, make sure the bottom layer is at least 3 cm thick.
5) dump the remainder of the white rice and cover the pot, put it on medium heat for 20 minutes. Then turn it over in a nice plate and enjoy your creation.
6) for the garnish: mix mulberry, a spoon full of sugar and a hand full of diced almond (optional) on a preheated pan with oil. once the mulberries start to swell, remove the garnish and design as you wish!
Enjoy it with salad, or yogurt or fresh herbs on the side.
Don’t hesitate to ask questions!
Noosh 🙂
Bon Appetit has a great video on this.
https://video.bonappetit.com/watch/andy-makes-crispy-saffron-rice
😍😍😍😍
Spicey Ricey
Yummy :: Culinary :: Recipe