Saffron Rice Or Tacheen

• 2 1/2 cups basmati rice
• 1 cup diced chicken (optional)
• 1/2 teaspoon saffron (either powdered or threads-let soak in 1 tbsp. hot water for a few minutes)
• 3 eggs
• 1 cup plain yogurt
• 1/3 cup oil

1. Rinse rice several times.
2. Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
3. Bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy.
4. Pour out any remaining water (if any) and set aside.
5. Beat the eggs, yogurt, saffron water, and oil together.
6. It should look like a creamy yellow sauce.
7. Add rice and stir until all rice is coated with sauce.
8. Turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish.
9. Bake at 400 degrees for 40 minutes.
10. Let cool about 10 minutes.
11. Loosen sides and invert onto serving dish.
12. The outside will be a nice brown.
13. Garnish with green and red grapes or lettuce or anything else you might wish.

basmati rice, chicken, saffron, eggs, plain yogurt, oil

Taken from www.food.com/recipe/saffron-rice-or-tacheen-37443 (may not work)