Ingredients:

For the Chicken Layer:

• 4 tablespoons olive oil
• 1 pound chicken breasts, thinly sliced
• 2 large onions, thinly sliced
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder

For the Rice:

• 2 cups Basmati rice
• 3 quarts water
• 1 tablespoon salt

For the Sauce:

• 1 cup plain Greek yogurt
• 3 egg yolks
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 3/4 teaspoon saffron powder

1. Season the chicken breasts with salt, pepper and onion powder. In a large skillet, heat two tablespoons olive oil and sauté the chicken for 2 minutes on each side, then transfer it to a plate.
2. In the same skillet, heat 2 more tablespoons olive oil. Add the sliced onion and tumeric and sauté until tender and fragrant.
3. Wash the rice 5 – 7 times until water is clear. Bring 3 quarts water to a boil, add 1 tablespoon salt and the rice. Boil the rice for 7 minutes, then drain it and leave it to steam dry for 5 minutes.
4. In a glass bowl, mix all the sauce ingredients with a whisk until well combined. Add to the rice and mix well.
5. In a glass Pyrex dish, pour half the rice, smooth the surface and add the sautéed chicken and onions. I put half the onions first, then a layer of chicken, then the remaining onion. Add the remaining rice and press and smooth the surface with the back of a large spoon.
6. Cover the Pyrex dish with tin foil and bake in a 350F oven for an hour or until the rice crust is golden brown all over.
7. Take out of the oven and let it rest for 5 minutes, then flip it upside down on a serving platter.
8. Sauté some dried cranberries, blueberries and pine nuts in a little olive oil and scatter on top of the rice.
   

   

   

   

Enjoy! 👩🏻‍🍳👌🏻