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1
Heat oil in a skillet.
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2
Once its hot, toss in 1 onion and stir-fry till it is golden brown.
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3
Add the chicken breasts, cover and cook over low heat until done.
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4
Sprinkle salt and pepper to taste.
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5
Mix well.
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6
In another pan, heat a tbsp.
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7
of oil and fry the second onion in it until it turns golden.
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8
Add dates and raisins.
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9
Stir-fry for 3 minutes.
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10
Mix in the saffron.
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11
Keep aside.
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12
Strain the lentils now and keep aside until you are ready to mix them with the rice later.
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13
Now start preparing the rice.
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14
To do so, bring 8 cups of water to a rapid boil in a pot.
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15
Drain out the water from the soaked rice completely.
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16
Add the drained rice to the boiling water.
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17
Bring the rice to a boil for 3 minutes.
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18
After checking whether the rice is cooked, strain the rice and rinse it with lukewarm water in a strainer.
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19
Bring 1/4 cup of water and 2 tbsps.
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20
of oil to a rapid bowl in a pot.
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21
Add layers of rice and lentils, alternately, building these layers up to a dome shape.
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22
The last layer should be of rice.
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23
Poke 5-6 holes through the rice to the bottom with the handle of a spoon.
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24
Close the lid.
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25
Heat on medium flame for 3 minutes until the rice starts steaming.
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26
In a separate pot, heat another 1/4 cup of water and 2 tbsps.
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27
of oil.
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28
Pour over the rice.
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29
Cover the saucepan with a lid.
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30
Seal the lid over the saucepan with atta dough.
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31
Lower heat and cook for 45 minutes on a simmer.
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32
Remove from heat and place the saucepan in the sink.
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33
Run cold water under it to cool it down.
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34
Remove/break the wheat flour{Atta} seal.
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35
To serve: Very carefully and gently, remove the lentil rice and sprinkle lightly in a serving dish in a dome shape.
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36
Spread the mixture of dates and raisins over the rice.
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37
Spread the chicken on top.
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38
Remove the crusty bottom and spread in a separate plate.
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39
Enjoy!
