3 cups long-grain white Basmati rice
4 tablespoons butter
1 cup peeled chestnuts
200 gram cup pitted dried apricots
1 cup dried sour plums, pitted
100 gram pitted dates
½ cup golden raisins
700g pounds skinless, boneless chicken cut into 2-inch cubes
1 onion
1/3 teaspoon ground saffron threads, dissolved in 3 tablespoons hot water
salt
black pepper
Prepare:
Preparation time: 45 minutes
Cooking time: 1.5 hour
Servings: 4 to 6
Boil the lamb it in a pan with water for about 5 minutes, skimming the froth with a slotted spoon, then drain and use as directed in the recipe. This is done to remove the unpleasant smell and to get rid of the excessive froth lamb releases.
Pick over the rice carefully, removing any stones or other extraneous particles. Place the rice on a fine-mesh strainer and wash thoroughly under lukewarm water until the water runs clear . The rinsing process removes the starch so that the rice grains will remain separate after cooking.
Soak the rice in a large container filled with lukewarm water mixed with 1 tablespoon of salt.
Prepare fruits and chestnuts. In a frying pan, heat 2 tablespoons butter over medium heat. Add peeled chestnuts and stir-fry for about 4 minutes. Add dried apricots, plums and dates and stir-fry for another 4 minutes. Add raisins and stir-fry for 2 more minute.
In a large non-stick saucepan, combine 10 cups of water and 2 tablespoons salt. Bring to a boil. Drain the soaked rice and add it, in batches, to the pot. Boil for about 7 to 10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Watch the rice closely so as not to overcook. The rice is ready once it surfaces to the top. Try one grain to see if it’s ready - it must be barely done - not fully cooked and not too soft . Drain the rice in a large fine-mesh strainer or colander. Set aside.
Melt 1 tablespoon butter over medium heat. Tilt the pan to distribute it evenly. Arrange meat in one l layer at the bottom of the pan. Sprinkle with ½ teaspoon salt and pepper, to taste. Follow with the layer of sliced onions. Simmer over medium heat uncovered, without stirring, for about 3 minutes to let the flavors develop.
Place half of the rice in the pot over the onion. Arrange the dried fruits and chestnuts in one layer on top of the rice. Pile the rest of the rice on top of the fruits, mounding the rice nicely in the shape of a pyramid. Pour 1 tablespoon melted butter over rice.
Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid as shown in the picture below.
Reduce the heat to low and cook for 45 minutes. Then open the lid and sprinkle the saffron water on top of the rice.
