Chicken stuffed rice(tah-chin morgh)
Chicken stuffed rice(tah-chin morgh)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken stuffed rice(tah-chin morgh). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken stuffed rice(tah-chin morgh) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken stuffed rice(tah-chin morgh) is something which I have loved my whole life.

Add turmeric, salt, pepper, and water (just to cover the chicken). Tahchin (Baked saffron yogurt rice with eggplant & chicken). Tahchin Morgh has a simple technique; basically it is aromatic fluffy rice layered with cooked chicken.

To get started with this particular recipe, we have to first prepare a few components. You can have chicken stuffed rice(tah-chin morgh) using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken stuffed rice(tah-chin morgh):
  1. Get 2 cups rice
  2. Prepare 1 cup yoghurt
  3. Get 2 eggs
  4. Prepare 1/2 ts. saffron powder
  5. Take 2 pcs. chicken breast or 5 drum sticks
  6. Prepare 1 medium onion
  7. Make ready 1/2 cup oil
  8. Make ready salt, pepper, turmeric

Tah chin — also spelled tah-chin or tacheen — is a dramatic Persian rice dish. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken or lamb. The whole dish is baked and then turned out onto a platter, forming a mound of deliciousness with a golden. Set aside Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.

Instructions to make Chicken stuffed rice(tah-chin morgh):
  1. Peel and slice the onion. Fry it with chicken for 5 minutes. Add turmeric, salt, pepper, and water (just to cover the chicken). Boil until done.
  2. In a small bowl mix saffron with 2 spoons of hot chicken stock.
  3. Boil the rice with 3 cups of water, half of the oil and salt till the water dries out. the rice shouldn't get very soft.
  4. In a big bowl beat the eggs, yoghurt, saffron, a pinch of salt, and 3-4 spoons of oil.
  5. Add the rice to the batter.
  6. Bring a pan with 3 spoons of oil into heat. Spread half of the batter with rice in the hot pan. (You can use the rice cooker too.)
  7. Remove the bones from the chicken, and sliced it into small pieces, put the chicken on the rice.
  8. Add the rest of the rice and cover the chicken. Cover and steam the rice on low fire for about 45 minutes until the bottom is gold and crispy.

Drain the rice in a colander. A while ago we posted an article on How to Cook Persian Tahchin. One of you asked KShar to show us how to make this same dish in the oven. Watch these videos and learn how to. Cover this layer with another layer of the yoghurt mixture, then some barberries, chicken, yoghurt mixture, rice, and so on.

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