Serves 1
Directions
- 1Boil basmati rice in boiling salted water.
- 2Boil for 7 minutes.
- 3In a bowl, add two eggs.
- 4Add two spoons of yogurt.
- 5Extract the aroma of saffron.
- 6Add it to the bowl.
- 7Mix.
- 8Add rice to the bowl.
- 9Mix.
- 10Proceed to anoint the muffin tins with oil.
- 11Fill and create a cavity.
- 12Bake until crispy.
- 13Boil the chicken breast.
- 14Shred the boiled chicken.
- 15Add chopped onions.
- 16Add the shredded chicken and cook with the onion.
- 17Add saffron.
- 18Add dried red fruit, pepper and mix.
- 19Stew.
- 20Fill the rice baskets with the stew.
Ingredients
- riso basmati
- acqua
- sale
- 2 uovo
- 2 cucchiai yogurt
- zafferano
- olio
- petto di pollo
- cipolle
- frutti rossi secchi
- pepe
Equipment
potwooden spoontimerbowlspoonpestlemortarstrainermuffin tinovencutting boardknifepan
Tips
- Bake in a static oven at 220 degrees until crispy.
- For about 130g of rice, use 1 egg and a spoonful of yogurt.
- Add a knob of butter to the chicken at the end.
- If you don't have an Iranian dealer, you can use dried currants or anything acidic.
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