Ingredients:

  • 3 cups high-quality long-grain Basmati rice
  • 3 tbsp kosher salt
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp saffron threads, finely ground
  • 1 cup plain full-fat Greek yogurt
  • 2 large egg yolks
  • 0.5 cup neutral oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 yellow onion, halved
  • 1 tsp turmeric
  • 2 cups water for poaching

Instructions:

  1. Grind saffron threads into a fine powder and sprinkle over a single ice cube in a small bowl. Let it melt at room temperature to bloom the color and aroma.
  2. Place chicken thighs in a pot with the halved onion, turmeric, and water. Poach for 25 minutes until tender. Shred the chicken into bite-sized pieces and set aside.
  3. Rinse Basmati rice under cold water several times until the water runs clear to remove excess starch.
  4. Bring a large pot of water to a rolling boil with 3 tablespoons of kosher salt. Add the rinsed rice and parboil for 6 to 8 minutes until the grains are soft on the outside but firm in the middle. Drain and rinse with cold water.
  5. In a large mixing bowl, whisk together the Greek yogurt, egg yolks, bloomed saffron liquid, neutral oil, 1 teaspoon salt, and black pepper to create the emulsion.
  6. Gently fold the parboiled rice into the yogurt mixture until every grain is evenly coated.
  7. Add a thin layer of oil to a large non-stick pot. Spread half of the rice mixture into the bottom, pressing firmly. Layer the shredded chicken on top, then cover with the remaining rice.
  8. Drizzle melted butter over the top. Cover the lid with a clean kitchen towel to catch steam and cook on low-medium heat for 60 minutes until a thick, golden crust forms on the bottom.