Mushroom and Rice with Chicken Leg

Ingredients
2 chicken legs
1 green bell pepper
200 g mushrooms
Oil
1 teaspoon saffron
50 g barberry
50 g butter
2 cups Rice
Salt and pepper for seasoning
1 tablespoon sugar
Directions
Wash the mushrooms and chop them finely. Grease a saucepan with oil and butter and put the chopped mushrooms over the heat till their water is gone. Add the cubed green peppers into the saucepan. Sauté and add in cooked shredded chicken. Don t forget to remove the bones. Keep sautéing. Set aside.
Sauté barberry, sugar and saffron in oil for a couple of moments.
Put a pot filled with enough water and bring to a boil. Add the soaked rice into the boiling water and allow till a bit soft. Strain the rice. And grease the pot with oil. Spread a layer of strained rice topped with the sautéed mixture, mushrooms, cubed green pepper and chicken shreds. Spread the remaining rice over and finally put the sweet saffroned barberry on top. Close the lid wrapped in a piece of cloth. Reduce the heat to low till well-cooked. Transfer to a serving dish and garnish with sautéed barberry on top. Very yummy indeed. Bon Appetit!