420 grams (2 cups) long grain basmati rice
2 egg yolks
3 chicken breasts
2 onions
1/8 teaspoon turmeric
3 tablespoons vegetable oil (divided)
Salt
Pepper
180 g (3/4 cup) plain yogurt
2 tablespoons of barberry (or currant substitute) I used goji berries
1/4 tsp saffron thread
2 tablespoons ghee
Yoghurt Sauce:
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried crushed mint or basil (optional)
245 grams (1 cup) plain yogurt
2 cloves of garlic
Bake for 45-50 minutes at 200 ° C / 400 ° F.
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