In a small plate mix rose petals, cinnamon and curry powder together, set aside.

You can use Greek yogurt but I prefer to make my own thick yogurt by traditional method.Pour regular yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the cloth..

Hang it over a bowl and leave to drain for 3-4 hours or more. That’s all you have to do. You would see the liquid left in the bowl. Resulting is a thick yogurt.

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Marinate the chicken pieces with thick yogurt.

Then coat them with spices mixture. Put it in the fridge overnight.

In a bowl with egg yolks add saffron water,

Season with salt and pepper. Whisk well. set aside.

Bring water to a boil in a pot, drain salted water of rice and add rice and cook for 10 minutes. using a colander drain and pour some cold tap water over it.

Now, add half of rice to the egg-saffron mixture and blend well.

Heat 5 tbsp oil in a non-stick pan. Ladle saffron rice into the pan and flatten with a spoon.

Layer with marinated chicken meat and then cover it with rest of white rice

Place 3 tbsp butter or Ghee over the rice. Cover the pot with a lid.. Because at the bottom of pot is yogurt and egg, so it can easily burn, that’s why Cook the rice on medium to low heat.

Once rice is done, Place a large platter over the pot and turn the pot over. Spoon fried barberries on and around the tahchin and serve it with salad and pickles.

Ingredients

Ingredients

Ingredients