In a pot, melt a little butter.

Wash and cut the chicken as desired.

Sauté the chicken until it changes color.

Add hot water and bring to a boil. Skim off any foam.

Add the whole head of garlic, whole onion, whole spices (cinnamon, bay leaves, cardamom), chicken bouillon, and a pinch of salt.

Add a little fried onion for extra flavor and color.

Once the chicken is cooked, remove it and strain the broth. Add the washed and soaked rice to the broth.

Brush the chicken pieces with saffron water and pandan water (if available), then roast the chicken in the oven until golden brown.

Pour the remaining saffron water over the rice.

Place the roasted chicken pieces on top of the rice.

Steam the rice and cover the pot for several minutes.

Serve with cucumber yogurt salad.

You have to try it—the flavor is amazing!

This is the soaked saffron.