Ingredients

• 1 and half glasses of Mahmood Basmati Rice
• 2 tablespoons of butter
• 2 glasses of hot chicken stock
• 1 boiled chicken drumstick
• 3 tablespoons of pine nuts
• 1 boiled chicken breast
• 1 tablespoon of dry blackcurrant
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of red pepper powder
• 1/4 teaspoon of pimento

Recipe

Peel the skin of boiled chicken drumstick and breast. Remove any bones and chop the chicken into long thin pieces. Steep the dry blackcurrants. Wash the rice grains until the starch is gone and rinse. Melt the butter. Put the half of the pine nuts and fry them with low heat. Add the rice and cook until you get a transparent appearance. Add the rest of the pine nuts, salt, red pepper powder, black pepper and pimento. Add the hot chicken stock and well washed and rinsed dried blackcurrants. Cook with the lid closed until the water is absorbed. Let it brew. To prepare the dough that will cover the rice: Put egg, yoghurt, olive oil and salt into a large mixing bowl. Add flour bit by bit and mix until all is mixed. Knead the dough until it doesn't stick onto your hands. Spread butter around the heatproof portioned pans. Divide the shell free nuts into two and put them around the pan. Divide the eggy dough into four equal pieces and roll it out thin with the help of rolling pin. Put the doughs onto the pan with the edges hanging out. Be careful with the nuts falling off. Add the chicken meat into the brewed rice and mix from bottom to top. Pour the rice into the pans and straighten the top. Fold the rice with the hanging parts of the dough and spread butter. Cook the Perde Rice in a pre heated oven to 190 degrees for 30 minutes. After taking it out of the oven, flip it over and serve warm.