I believe that a considerable part of a meal’s flavor is determined by how it is presented. As you might have seen, most of the rice dishes on my blog are molded in different shapes. Since I posted the recipe for Persian rice, I have been receiving many comments asking about how to mold the rice into a certain shape. So at the end of this recipe I will explain the simple technique for it.
Cut each chicken breast in half and place them one by one in a resealable plastic bag or cover them with cling film. Then use a rolling pin, or small skillet and pound chicken breast until it is 2-3 mm thick. Repeat with remaining breast halves.
Combine breadcrumbs, salt, pepper and garlic powder on a plate. Place flour on a separate plate, then whisk egg in another plate.
Coat each chicken piece in flour, shaking off any excess, then into the egg and coat evenly. Then coat it evenly with breadcrumbs. Repeat with remaining 3 chicken breast halves.
Heat oil in a frying pan over medium heat. Fry chicken cutlets until golden and cooked through.
Transfer them onto kitchen paper to drain.
Cook the rice according to the recipe that I have linked in the description. Use a small bowl or cake molds and pour few drops of oil inside it. then rub the oil all around the bowl or mold.
Fill the bottom of the bowl with saffron rice and flatten it with the back of a spoon lightly pressing down.
Fill the bowl with white rice and again flatten it with a spoon, pushing it down into the bowl.
Place your serving plate upside down over the bowl, then flip over the plate and bowl.
Gently lift the bowl.
Place the fried chicken pieces beside it and serve warm.