Rice cakes with chicken and yogurt

Ingredients for 4 servings:

• 4 cups Basmati
• 2 carrots, roughly chopped
• 1 onion(s), quartered
• 2 chicken legs
• 2 eggs
• 1 tbsp yogurt
• 2 tbsp butter
• 2 bay leaves
• 1 tsp turmeric
• 1 ½ tsp saffron
• Salt
• n. B. Oil
• 1 cup of boiling water
• a little boiling water for the saffron
• 2 tbsp butter
• ½ cup water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Tah Chin

Briefly fry the quartered onion. Sprinkle with turmeric and add the chicken thighs along with the roughly chopped carrots and bay leaves. Sprinkle with a little saffron and fry covered for 5 minutes. Deglaze the pan with a cup of boiling water, season with salt, and simmer covered for about 1 1/2 hours. Then remove the meat from the bones. Meanwhile, dissolve 1 teaspoon of saffron in a little boiling water and set aside. Bring a large pot of water and 1 teaspoon of salt to a boil and cook the rice for about 5 minutes. Let it boil in the water until it is al dente. Once al dente, drain well. Whisk the eggs in a large bowl, add the yogurt and saffron water. Fill a non-stick pot with enough oil to cover the bottom and heat over high heat. Now add half of the rice to the yogurt mixture – then pour enough into the pot to create a layer two fingers deep. Once this is done, reduce the heat to low. Spread the previously separated meat on top of the rice layer, then cover it first with the remaining rice yogurt mixture and then with the other half of the rice. Now just add 1-2 tablespoons of butter and 1/2 cup of water, then wrap the lid with a cloth and put it on. After about 70-90 minutes, the dish is ready. The whole thing can now be turned out onto a large plate to create the typical rice cake with a delicious rice crust.