Tahchin with Barberry Chicken
Shallow-pot rice with a set yogurt-yolk crust and separately cooked chicken.
Preparation: 20 min · Cooking: 1 hr 21 min · Total: 2 hr 1 min · 2 servings
Ingredients
- 360 ml Dry basmati rice
- 150 g Raw boneless chicken breast
- 180 ml Pasteurized plain yogurt
- 30 ml Dried barberries
- 0.125 tsp Dry saffron threads
- 30 ml Hot water for saffron infusion
- Egg yolk; weigh beaten yolk for fractional portions — 1
- 2 tbsp Butter for the pot base
- 2 tbsp Butter for the top
- 500 ml Separate chicken poaching water
- 2000 ml Rice parboiling water, discarded
- Salt, to taste
- Ground black pepper, to taste
Instructions
Measure the base and bloom saffron
Bloom 0.125 tsp saffron in 30 ml hot water. Measure 360 ml dry rice and 150 g RAW chicken breast; cooked yield will be lower. Keep raw chicken and egg tools separate from cooked food. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Bloom 0.125 tsp saffron in 30 ml hot water. Measure 360 ml dry rice and 150 g RAW chicken breast; cooked yield will be lower. Keep raw chicken and egg tools separate from cooked food.
Poach and shred the chicken
Poach chicken gently in 500 ml separate water with salt and pepper, checking from 15 minutes until its thickest centre reaches 74°C. Shred with clean forks. Keep this liquid separate from rice.
Poach chicken gently in 500 ml separate water with salt and pepper, checking from 15 minutes until its thickest centre reaches 74°C. Shred with clean forks. Keep this liquid separate from rice.
Poach and shred the chicken: 900 seconds
Parboil and divide the rice
Rinse rice. Bring 2000 ml parboiling water to a boil, add rice and check from 6 minutes for a softened outside and firm centre. Drain and divide the derived cooked rice into two equal portions by weight.
Rinse rice. Bring 2000 ml parboiling water to a boil, add rice and check from 6 minutes for a softened outside and firm centre. Drain and divide the derived cooked rice into two equal portions by weight.
Parboil and divide the rice: 360 seconds
Layer a shallow pot
Whisk yogurt, 1 yolk and all saffron infusion; coat one rice half. Quick-rinse and drain barberries well. Butter a 22–24 cm non-stick pot with the 2 tbsp base butter; layer coated rice, cooked chicken and berries, white rice, then the 2 tbsp top butter. Aim for a shallow layer near 3 cm.
Whisk yogurt, 1 yolk and all saffron infusion; coat one rice half. Quick-rinse and drain barberries well. Butter a 22–24 cm non-stick pot with the 2 tbsp base butter; layer coated rice, cooked chicken and berries, white rice, then the 2 tbsp top butter. Aim for a shallow layer near 3 cm.
Set the crust and centre
Cover with a normal fitted lid, never a towel wrap. Cook on very low heat, checking from 50 minutes until 74°C throughout, the egg-yogurt layer is fully set and rice tender. A golden crust alone is insufficient.
Cover with a normal fitted lid, never a towel wrap. Cook on very low heat, checking from 50 minutes until 74°C throughout, the egg-yogurt layer is fully set and rice tender. A golden crust alone is insufficient.
Set the crust and centre: 3000 seconds
Rest and invert carefully
Rest off heat from 10 minutes. Loosen edges with a non-scratching utensil and invert onto a suitable platter with dry oven gloves. Do not wait for a blackened crust.
Rest off heat from 10 minutes. Loosen edges with a non-scratching utensil and invert onto a suitable platter with dry oven gloves. Do not wait for a blackened crust.
Rest and invert carefully: 600 seconds
Scale ingredients, not depth
For 8 servings use 1440 ml dry rice, 720 ml yogurt, 600 g raw chicken and 4 yolks, not 5 cups rice and 3 yolks. Divide among comparable shallow pots. For 1 serving weigh half a beaten yolk; do not round up.
For 8 servings use 1440 ml dry rice, 720 ml yogurt, 600 g raw chicken and 4 yolks, not 5 cups rice and 3 yolks. Divide among comparable shallow pots. For 1 serving weigh half a beaten yolk; do not round up.
Chill rice promptly
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Shallow-pot rice with a set yogurt-yolk crust and separately cooked chicken.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.