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1
Cut onions in large pieces and crush garlic cloves. Place vegetables in a pan.
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2
Season chicken breasts with salt and pepper. Place on top of onion and garlic.
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3
Add 1 cup water. Cover and cook 20 minutes, or until chicken is cooked through.
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4
While your chicken is cooking, mix the yogurt, egg yolks, and saffron in a bowl. Season with salt and pepper.
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5
When chicken is done, shred it into medium-sized chunks with two forks.
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6
Add chicken to the yogurt mixture. Cover and refrigerate over night.
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7
Parboil your rice by washing it several times under water until it runs clear. Then, soak the rice in water and salt over night, or at least an hour. After soaking, bring fresh water to a boil. Add fresh salt and drained rice. As soon as the water starts to boil, lower the heat and cook 10 minutes. While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. You are not stirring here! Drain the rice in a colander and check for done-ness (soft and cooked, but not mushy). rinse with cold water to stop the cooking process.
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8
Remove chicken from the marinade and add your parboiled rice to the remainder of the yogurt marinade and mix well. Season as needed.
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9
Pour 2 tablespoons olive oil in the bottom of a casserole/Pyrex dish. Coat the dish, including the sides, with the oil.
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10
Place half of the rice in the dish and make sure it is even.
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11
Arrange the chicken on top of the rice in a single layer.
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12
Add remainder of the rice on top and flatten the top slightly by pressing down with a spatula.
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13
Pour the 2 tablespoons melted butter over the rice.
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14
Cover the dish with foil and bake at 350 for 2 1/2 hours.
