Ingredients:
-Chicken (You could use breast fillet, drumsticks or thigh) 6 pcs
-Medium Onion 1
Turmeric 1 tsp
Black pepper 1 tsp
Salt 2 tsp
Tomato paste 2 tbsp
Egg 1
Liquid Saffron 3 tbsp
Plain yogurt 1 cup
Rice 2 1/2 cup
Cooking salt 7-10 tbsp (****you only cook it with 7 tbsp salt for few minutes and then rinse it, it helps the rice to keep its shape, after you rinse it, you return it to heat with no salt/water and further cook it until soft***)
Veg oil/ cooking oil 1-2 tbsp (Depending on your pot size)
Butter 1 tbsp
Barberry 1 cup
Chopped Almond, Pistachio and Rose petals for Garnish

Instruction:
#part1:
-Wash and rinse your rice 3 times and soak in cold water and few tbsp of salt for an hour before cooking it.
- To prepare the chicken, add turmeric, black pepper, salt and tomato paste followed by hot water to your chicken and cook it for 25-30 mins over med heat.
- In a large bowl add egg, liquid saffron and plain yogurt and whisk them until well combined (use a fork to mix them, and avoid over mixing)
#part2
- Bring water to the boil and add the rice to it followed by 7 tbsp of salt and let it boil over high heat for 5 minutes (depending on your rice it may take longer or shorter, so don't leave it unattended)
Next you wanna get your rice half cooked, so try mashing rice between your finger, it must be hard in the centre and easily crushable on the edges (half cooked).
*** once half cooked, drain the rice in a large, fine mesh strainer and rinse it with warm water (Excess salt will be washed off too!!!)
#part3
-Mix the well drained rice with the saffron mixture (try to mix it gently to avoid crushing the rice)
#part4
-Pull/chop the cooked chicken to your desire size (usually neither too big nor too small).
Keep the stock/sauce for serving.
#part5
-Over med-high heat add oil to your pot and wait for 30 sec until it is hot enough, then add half of your saffron rice. (Push it down well to get the air out/until flatten)
Next add your chicken to the centre of the pot (1-2 cm away from the sides) followed by the rest of your rice.
!!!!Again push down the rice to get the air out!!!
-Put the lid on and let it cook for 5-8 mins until it starts to steam.
-Once steaming reduce the heat to low and cover the lid with a kitchen cloth and let it cook for another 25-35 minutes.
#Part6
-Over medium heat, melt butter and add barberry and sugar and mix until sugar is dissolved (less than 1 min!!)
Finally:
-Once rice is cooked, put your serving plate over the pot and flip the pot back to get the golden crusted rice out (depending on the quality of your pot, you should get a beautiful moulded rice).
lastly, you can decorate it barberry, pistachio, almond and rose petals.
Bon Appétit

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