Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 4 lbs chicken breasts (trimmed; small chunks)
- 2 cups plain yogurt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon saffron
- 2½ cups rice
- 1½ teaspoon salt
- 1 egg, beaten
- 2 quarts water
- 2 tablespoons salt
- ½ cup butter
Directions
Marinate and refrigerate the chicken in yogurt, saffron and cinnamon.
Combine rice and salt with enough cold water to cover and allow to soak for a few hours or overnight if possible
Remove lamb from yogurt mixture (save the yogurt), and bake at 375°F for 30 minutes.
To the saved yogurt, add 1 egg and 1 tsp saffron; beat to mix.
Drain rice that has been soaking.
Bring to boil 2 quarts water. Add 2 teaspoons salt and drained rice and boil for 10-15 minutes. Pour rice into colander and rinse with lukewarm water.
Remove chicken from baking dish and set aside.
Mix yogurt/egg mixture with rice.
In bottom of baking dish, melt ½ cup butter with 2 tablespoons of water. Over melted butter arrange half of rice. Scatter chicken cubes over rice. Top with remaining rice. Cover tightly. Bake at 400°F for 14 minutes.
Then reduce heat to 325°F and bake for an additional 40 minutes. Serves 6.