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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook chicken with onion, turmeric, salt, and pepper until tender.
Shred the chicken.
Rinse and partially cook basmati rice, then drain.
Mix eggs, yogurt, saffron, oil, and salt in a bowl.
Mix half of the rice with the yogurt mixture.
Spread the mixture in a greased pot or baking dish.
Add shredded chicken and cover with remaining rice.
Add a little oil or melted butter on top.
Cook on low heat for 45–60 minutes until the bottom is golden and crispy.
Carefully turn the tahchin onto a serving plate and serve warm.
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For a richer flavor, use melted butter instead of vegetable oil.
Can I use a different type of rice?
Basmati rice is recommended for its fragrance and texture, but you can try other long-grain rice varieties.
How do I know when the tahchin is ready?
The tahchin is ready when the bottom is golden and crispy.
Can I prepare this dish in advance?
Yes, you can prepare the layers in advance and cook it when ready to serve.
