Mix chicken with yogurt, garlic, cumin, coriander, cardamom, cinnamon and 3 g salt. Rinse the rice and dissolve saffron separately in 150 g hot water.

Ingredients

• 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 350 gRice, white, long-grain, regular, raw, enriched
• 750 gBeverages, water, tap, drinking not counted – removed
• 180 gYogurt, plain, whole milk
• 180 gOnions, raw
• 0.3 gSpices, saffron
• 30 gButter, Clarified butter (ghee)
• 3 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 2 gSpices, cardamom
• 2 gSpices, cinnamon, ground
• 250 gBeverages, water, tap, drinking editorial addition
• 150 gBeverages, water, tap, drinking editorial addition

Method

1. Mix chicken with yogurt, garlic, cumin, coriander, cardamom, cinnamon and 3 g salt. Rinse the rice and dissolve saffron separately in 150 g hot water.
2. Bring 1,000 g water to a boil, par-cook the rice in it for 6 minutes and drain 750 g; 250 g of that water remains absorbed in the rice.
3. Fry onion in ghee at 170 °C for 6 minutes, add marinated chicken and brown it for 12 minutes.
4. Layer chicken, par-cooked rice and saffron water in a pot. Cover and finish by dum for 30 minutes at 160 °C until the largest chicken piece reaches 74 °C.
5. Rest covered for 10 minutes, fluff gently and divide into four portions.