iranian chicken Tahchin Recipe
iranian chicken Tahchin Recipe
chicken Tahchin is one of the most delicious and popular Iranian chips that falls into the category of plum foods. You can also use the bottom of the single-layered chicken as a Fingerfood for your meal. With the ingredients in this cooking tutorial you can make chicken for 3 people, if you want to make more or less chicken, you can measure the amount of ingredients by multiplying and dividing them. .
Ingredients
- Rice 4 glasses
- Barberry 2 glasses
- Eggs 2 pcs
- Chicken breast 2 pcs
- 4 onions
- Half a glass of liquid oil
- Yogurt abstract; glass
- Butter; 1 tbsp
- Saffron; 1 tbsp
- Enough salt, black pepper and turmeric
How to make chicken Tahchin
Cooking chicken
To prepare the bottom of the house chicken, first pour in half a pot of water and cover the lid and place over high heat to boil the water faster and place the chicken breasts in boiling water. کوچک Peel and wash the small onions and divide it into four portions and put in a pot with some turmeric to get the smell of the chicken and soften the heat and allow the chicken breasts to cool for 2 minutes. Cook for minutes.
Soaking barberry
Pour the barberry into a bowl and pour over it to make it slightly soft, then pour in a strainer and allow excess water to come out.
Rice rinse
Then prepare the rice until the chicken is cooked. Pour 4 cups of water into the pot and add a little salt and cover the lid and allow the water to boil more quickly. Wash the rice and change it several times to allow it to boil. Completely clean and when the water comes to a boil, boil the rice water and pour the rice into the boiling water and stir and leave the other rice for 5 minutes. We head it over and crush the rice and wait for the next phase of the rice to be cooked around and the brains are slightly stuck and immediately rinse the rice. Yzym and are applied.
Prepare the chicken
After 5 minutes of cooking the chicken must be fully evaporated and put in a flat strainer, allowing them to cool and bearded or crushed with a knife. Put the pan on a gentle heat and pour 2 tablespoons of the butter into the pan and add the barberries and sauté and quickly add the chopped chicken and sauté Remove the pan heat and set aside.
Prepare rice
Divide the drained rice into two portions, mixing it with 2 tablespoons of saffron and half the amount of liquid oil and a little salt, and put the rest of the rice in a large bowl and add the yogurt. Add it and add 2 tablespoons of saffron and the rest of the liquid oil and mix the eggs separately in a bowl and, if healthy, pour in a bowl and mix well. Add rice and mix well.
Pour the ingredients into the pot
Remove the pot we prepared to make the bottom of the pan and grease it with a brush or brush and grease the bottom of the pot and the walls so that the bottom of the pan does not stick to the pot and is easily removed, Then half the amount of rice with the egg is poured on the bottom of the pot and smooth the surface with a spoon, and then press well to stick to the bottom of the pot and pour half the mixture of barberry and chicken on the rice. Chop the good spoon on the back of the spoon and pour the remaining half of the rice and egg into the barberry and chicken and spoon it again with a gentle hand. And the remaining half roasted chicken barberry and bleed on it with a spoon smooth and combine the saffron rice, including rice, saffron, salt and oil bleed
Brewing rice
Take care to pour all of this mixture and flatten it with the back of a spoon and strain so that there is no air between the bottom materials. Put the remaining butter in a small pan or pan and heat over to melt and then fold over the bottom and put in the pot lid and set over a gentle heat and allow to cool for about 1:50. Then cook. Return the prepared bottom of the dish to the dish and decorate it with barberry and pistachio slices. Of course you can cut it in different shapes after returning to the dish.
Baking bottom tips
Why does the bottom of China dry?
One of the main reasons for drying the bottom of China is the use of egg whites in the bottom of China. If you use only egg yolks for baking the bottom of the egg, the bottom of the porridge will be soft and tender, but if you use the whole egg, your chances of drying the bottom will increase. There is another point, of course, being that too much egg will dry your bottom, and if your egg consumption is lower than that, your bottom will also break.
Source :
https://parsisara.com/tahchin-morgh-487/