Saturday, September 26, 2009

Tahchin (rice and chicken dish)



Ingredients:
1. Rice 2-3 cups
2. Chicken 1 pound
3. Yogurt 2 cup
4. Egg 1 large
5. Onion 1 small
6. Saffron powder half of tsp
7. Canola oil half cup
8. Salt

Directions:
Cook chicken with about ½ cup water onion and a pinch of salt.
Remove bones and skins if there are any, Chop the meat to small pieces. Set aside.

In a bowl mix yogurt and egg and saffron powder, stir to mix completely.

Wash rice and add about 6-8 cup of water and a little bit of salt, bring to boil and let boil for 10 minutes then drain it.

Pour half of the canola oil in a non stick pan and turn stove on in medium heat a couple of minutes later pour the mix of yogurt, egg and saffron. Add drained rice as well stir to mix.

Now add the chicken pieces, which would be better if chickens don’t be in the bottom.
After spreading chicken in surface push them softly into other ingredients and try to flatten the surface.
Put an appropriate led on pan mix rest of oil with a half cup of water and pour everywhere on dish replace led when steam appears in the pan turn low the stove heat and let cook for about 1 -2 hour depend on quantity and how much you like the food be fried.
After cooking time you should upside down the dish on a serving dish and bottom of dish is now surface and should be golden brown. Cut it to pieces and enjoy, again watch your fingers.
(You could also make it on the oven)
 
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8 comments:

  1. The daysSeptember 28, 2009 at 3:59 PM

    Test

    ReplyDelete
  2. AnonymousSeptember 30, 2009 at 1:27 PM

    well, i followed the recipe and it was delicious! however, at the end it looked like a mixed rice, not a rice cake, what do you think is the problem?!

    Thanks!
    Nima

    ReplyDelete
  3. The daysSeptember 30, 2009 at 2:21 PM

    Nima jaan
    nooshe jan!
    I think you should cook that longer until bottom of pan turn a crisp crust! maybe it will good if you set stove or oven in a higher
    temprature at the end and add some oil and let it fry for a few minutes( but be careful and do not burn it)
    by the way thanks for your comment.

    ReplyDelete
  4. AnonymousSeptember 30, 2009 at 8:59 PM

    wow! Thanks for the recipe!

    ReplyDelete
  5. AnonymousSeptember 30, 2009 at 9:02 PM

    Can I use long grain rice or jasmine rice?

    ReplyDelete
  6. The daysOctober 1, 2009 at 8:24 AM

    You are very welcom!
    you can use any kind of rice and jasmin rice also would be fine.
    I prefer to use Basmati(Royal) rice most of times;)

    ReplyDelete
  7. AnonymousOctober 1, 2009 at 5:22 PM

    Thanks for your response. I will try your suggestion next time. I was wondering if that could also be because I didn't use enough egg? I used one egg for about ~4 cups of rice.

    Nima

    ReplyDelete
  8. The daysOctober 5, 2009 at 10:34 PM

    I prefer to increase yogurt if I feel to need more liquied!

    ReplyDelete