Bay leafs 2
Salt and pepper
Dry Barberries, sugar, butter and slice almonds.
Soak the saffron in warm water for 20mins. Cook the chicken with onion, salt, pepper and bay leaves. After that, chill the chicken and trim it.
Boil water with salt then add the rice and cook till a little soft. Then sieve the rice and dry it.
Wisk the eggs, then mix it with the yoghurt and saffron. Add the rice to the mixture and mix it until the colour of the rice changes to completely yellow.
Put some oil in 2 cake pans, then place layer of rice into the oil in the pan top, then put layer of chicken top of the rice and continue like that and finish it with rice on the top. Put the lid on and cook it until all the rice is cooked and the colour is golden brow Finally, put the hot oil over the top of the rice, placing the rice on a chopping bored and cutting it into to 4 pieces.
Fry the dry barberries with butter for 2mins then add the sugar and fry for 1min.
Place each piece on individual dishes and add the fried barberries and almond.