murphyscreek
Veteran
Ingredients Rice Component
2 cups basmati rice, soaked for 2 hours then washed
1 cup natural yoghurt
2 egg yolks
1/4 tsp saffron strands steeped in 2 tbsp hot water 2 hours
1/2 tbsp lemon juice
Salt
Pepper
Ingredients for Chicken
600 grms chicken thigh fillets cut to chunks
1 brown onion, sliced
3/4 cup yoghurt
1 tsp ground black pepper
1 tsp tumeric powder
1 tbsp ground fresh ginger
4 cloves garlic grated
Zest 1/2 lemon
1/2 cup semi dried cranberries
1/2 cup sultanas
Method
Marinate chicken overnight in yoghurt, turmeric, garlic, ginger, salt, pepper, and lemon zest.
Soak rice in water seasoned with 2 tbsp salt for 2 hours. Then rinse and drain thoroughly.
Fry onion in a little oil till it starts colouring, then add chicken and fry a little longer, before adding cranberries and sultanas for a few minutes. Allow to cool.
Meanwhile, par cook soaked/rinsed rice in another tbsp salt, and when approximately half cooked rinse again under cold water to stop the cooking process. Combine yoghurt, egg yolks, saffron water, lemon juice, salt and pepper and when thoroughly mixed mix in 2/3 of par cooked rice.
Melt some butter with a little oil, and coat the inside of a round casserole dish (preferably pyrex so you can check the colouring on rice as it cooks). Put yoghurt rice mixture in to dish, squashing it down a little, and push some of the rice a bit further up the sides of dish so forms a sort of bowl shape in the middle. Put cooled chicken mix on top and push down with a spoon in to the hollow you made in the rice. Spread remainder of rice over the top, again pressing it down gently. Cover, and put in an oven preheated to 200 degree celsius, for approx 80 mins, but check progress. You are aiming for the rice in contact with the casserole dish to darken and crisp up.
When cooked, flip rice on to a serving platter so the dark crisp rice is now on the outside. Garnish with a few more semi dried cranberries softened in some hot butter in a fry pan.
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