Curtain Rice

Hello Dear Friends,

Today's agriculture is my favorite and I can't get enough of its taste. curtain pilaf.

Generally, whole chicken is used in curtain rice, the most important reason for this is that the flavor of the whole chicken passes more into the boiling water and it is even more delicious because all the meat is mixed with the rice.

I cook this recipe by boiling chicken breast or leg, as it is both more effortless and does not want too intense chicken flavor. Also the boiling water rice I use it in construction. If you want to try less and get more chicken flavor, you can add some chicken livers.

The only thing you will have trouble finding in the ingredients is peeled almonds. If you can't find peeled almonds, it's enough to buy unroasted almonds from a nut shop or herbalist and soak them in boiling water for 10-15 minutes. (Be careful that the almonds are not roasted, if they are roasted, they will not be peeled even if you put them in hot water.)

In traditional curtain pilaf Specially prepared copper deep and high pots are used. You can also use a cake mold, casserole or cast iron pot, depending on the material you have.

Love…

Ingredients for Curtain Rice Recipe

• 2 chicken thigh thighs
• 1 bay leaf
• 4-5 balls of black pepper
• 2 cup of baldo rice
• 1 cup of Turkish coffee with pine nuts
• 1 tablespoons of currants
• 200 g peeled almonds
• 150 g butter
• salt, pepper
• 1 teaspoon of allspice
• ½ teaspoon of powdered cloves
• 1 teaspoon of ground red pepper
• 1 teaspoon of ground cinnamon
• 2,5 cups of hot chicken stock

For the curtain:

• 2 pieces of eggs
• 2 tablespoon of yoghurt
• 1 Turkish coffee cup olive oil
• 1 tea spoon salt
• enough flour (2,5-3 cups)

How to Make Curtain Rice Recipe?

1. After washing the thighs, add bay leaves, black peppercorns, whole onions and salt in plenty of water and boil them until they separate from the bones.
2. After boiling, cut the meat into small pieces of fiber without adding the skin.
3. Wash the rice thoroughly in plenty of water until the starch is gone and the water is clear and leave it to soak in the water. Drop the currants into the hot water in a bowl.
4. Roast the pine nuts and half of the almonds, respectively, with half a spoon of butter in a pan. When the peanuts and almonds turn pink, set them aside.
5. Add two tablespoons of butter to the rice cooker and melt it. After draining the rice waiting in the water thoroughly, add it to the pot.
6. Mix and fry for 4-5 minutes, add salt and hot chicken broth, cook the rice on medium setting and remove from the stove. Add the roasted ingredients, strained grapes and all the spices, mix, check the taste (add salt and pepper if necessary) and leave to infuse.
7. For the dough, mix eggs, yogurt, olive oil and salt with the kneading attachment of the mixer.
8. Add the flour little by little to obtain a flexible dough that does not stick to the hand.
9. Grease the cake mold you will use (you can also use a casserole or cast iron pan) with butter.
10. Stick the peeled almonds on the oil you put in the pan by giving a nice shape.
11. Roll out your dough so that it is not thick with the help of rolling pin or rolling pin. Place the opened dough in the pan without disturbing the almonds. (The dough should stick out from the sides of the mould.)
12. Finally, add the boiled chicken to the rice and mix. Pour the rice into the cake tin and flatten it by pressing lightly.
13. Turn the dough hanging from the edges onto the rice and close it tightly like a lid. Spread some more butter on it.
14. Set the oven to 180 degrees, bake for at least 30-35 minutes until the dough is well browned.
15. Invert the rice onto a large serving platter or copper tray. Serve by slicing with a knife.