YOUR SOLIN GENERATED RECIPE
Saffron-Scented Basmati Rice with Crispy Bottom
A vibrant and comforting dish featuring aromatic basmati rice delicately infused with saffron and finished with a delectable, crispy bottom. Topped with juicy, lean chicken breast, this meal offers a satisfying combination of textures and flavors – from the tender rice and succulent chicken to the golden, crunchy crust – perfect for a balanced dinner that delights the senses.
INGREDIENTS
1 cup cooked basmati rice (158g)
5 ounces chicken breast (142g)
1 tsp olive oil (5g)
A pinch of saffron threads
Salt to taste
2 cups water
PREPARATION
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes.
Meanwhile, season the chicken breast lightly with salt. In a nonstick skillet, heat a teaspoon of olive oil over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and juices run clear. Once done, slice the chicken into strips.
Drain the soaked rice and add it to a heavy-bottomed pot along with 2 cups of water and a pinch of saffron threads. Add a bit of salt and stir gently.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight lid, and let it simmer. Allow the rice to cook undisturbed until almost all the water is absorbed, about 15-20 minutes.
After the water is absorbed, increase the heat to medium for 2-3 minutes to crisp up the bottom layer of rice. Listen for a gentle crackling sound indicating the formation of the crispy bottom (tahdig).
Remove the pot from heat. Carefully invert or scoop out portions of the rice ensuring the crispy bottom remains prominent on the serving plate.
Top with the sliced chicken breast and serve warm.