Recipes > Main Course > Tah Chin - Saffron Rice Casserole with Chicken

Tah Chin - Saffron Rice Casserole with Chicken

Category: Main course

 

 

Preaparation:

  1. Peel two onions and cut into small cubes. Place a grill pan on the stove and heat up using a medium setting. Put some dripping and fry the onions in it until golden brown Take the onions out and set aside. Wash the chicken, pat dry and place in a large pot. Peel 2 onions, cut into smaller sizes and add along with 1 tbsp. turmeric. Add water until the chicken is completely covered. Place the pot on the hob and heat at highest hob setting. When the water boils, turn the hob setting down to medium heat. Cook for about 45 minutes until the chicken is cooked. After cooking, take the chicken out of the pot, let it cool slightly, loosen the meat from the bones and cut into smaller pieces.

  2. Rinse the rice under cold running water. Put a pot with about 1 liter of water on the hob and bring to a boil over high heat. Add 1 tsp.of salt and the rice and let the rice cook for about 2-3 minutes until almost cooked but is still firm. Decant the rice in a colander and drain. Rinse with cold water and set aside.

  3. Preheat the oven with the grill function to 235° C. Peel the eggplants and cut into 0.5 cm thick slices. Place them on a baking tray, brush with oil and season with a little salt. Put the baking tray in the oven and cook for about 5-10 minutes until lightly browned. Turn the slices and brown slightly from the second side also. Then take out and allow to cool.

  4. Add the rice, yoghurt, saffron and lemon juice to a large bowl and mix together until a nearly orange mixture has formed. Break the eggs, add to the rice and also mix in. Preheat the oven with the top/bottom heat function to 190° C. Add half the rice mixture to a heat-resistant oven dish. Arrange the eggplant slices in it. Spread half of the fried onions on it, then the chicken and the remaining onions. Cover with the remaining rice mixture and drizzle with a little oil. Put the oven dish on a rack in the middle of the oven and cook the casserole for about 45 minutes.

  5. Place a grill pan on the stove and heat up using a high hob setting. Melt the butter in the pan. Add sugar and wait until some bubbles form. Wash the barberries, pat dry and add to the pan. As soon as some juice comes out of the berries, add 1 pinch of saffron and mix well.

  6. Serve the casserole on plates garnished with the barberries.

Comments

Rating

Recipe for 6 servings:

4 onions

1 chicken

1 tbsp. tumeric

150 g white basmati rice

1 tsp. salt

1 eggplant

250 ml yoghurt 

2 eggs

A few threads of saffron

½ tsp. lemon juice

Oil

2 tbsp. butter

50 g barberries

1 tbsp. sugar

 

Appliance: Oven

Function: grill / upper and lower heat

Temperature: 235°C / 190°C

 

 

 

Nutritional information

Carbohydrates 117 g

Protein 250 g

Fat 160 g

 

Calories / bread units

Recipe 3985 kcal

Portion 498 kcal

Portion 1,6 BU