-
1
Wash the rice in warm water and rinse in a colander under the cold water tap.
-
2
Saute the chicken pieces in 2 tablespoons of the butter or oil until tender, adding salt and pepper and turning them over once.
-
3
Then cut each piece into 6 slices.
-
4
Mix the yogurt and the egg in a large bowl.
-
5
The egg prevents the yogurt from curdling.
-
6
Add salt and pepper and the saffron mixed with 2 tablespoons boiling water.
-
7
Beat well.
-
8
Put the pieces of chicken in, and turn them so that they are well coated with the mixture.
-
9
Then lift them out onto a plate.
-
10
In a large (910-inch), heavy-bottomed, preferably nonstick pan, boil the rice in plenty of salted water for about 10 minutes, until it is still a little underdone, then drain quickly.
-
11
Mix half the rice with the yogurt mixture.
-
12
Heat 2 tablespoons of the butter or oil in the bottom of the pan.
-
13
Cover the bottom and sides with the rice-and-yogurt mixture to form a kind of inner mold.
-
14
Put a layer of chicken pieces in this mold, sprinkle with a few barberries, and cover with a layer of plain rice.
-
15
Repeat, making sure that there is always the wall of yogurt-and-rice mixture on the sides, until the ingredients are finished.
-
16
Using a piece of plastic wrap, press gently down all over.
-
17
Put the lid on and cook for about 30 minutes on very low heat.
-
18
To serve, turn out onto a serving platter.
-
19
If the sides are not detached from the pan, cut around them with a pointed knife.
-
20
The outside should be a crisp brown crust, and the beautiful yellow and white layered inside crumbly.
-
21
If you are not using a nonstick pan, dipping the bottom into cold water will help you to turn out the rice.
-
22
You can use a nonstick oven dish or pot and bake the layered rice, covered, in a preheated 350F oven for 11 1/2 hours.
