Quince, Carrot and Rice

Ingredients :
Serving 3
400 g chicken
300 g onions
1/2 cuplentil
1/2 cup mung beans
1/2 cup rice
150 g rice
150 g quinces
150 g carrots
1/2 cup sultana raisins
150 g butter
1/2 teaspoon cardamom powder
1/2 teaspoon caraway powder
1/2 teaspoon cinnamon powder
1 tablespoon sesame seeds
Salt and pepper for seasoning
3 tablespoons brewed saffron
Procedure:
Wash the rice and soak in cold, salted water 1 1/2 to 2 hours.
Equally, wash the raisins and if not soft, soak in lukewarm water.
Marinate chicken pieces with 1 tablespoon brewed saffron, salt and pepper.
Chop up the onion and cut into slices. Fry them finely.
In separate pots, cook well lentil and mung beans so all the water is evaporated.
Wash the carrots and quinces and grate. Then saute in a pan with 50 g of butter.
Drain the water from raisins and add them into he carrots and quinces and keep sauteing. Sprinkle with caraway, cinnamon, cardamom powder and 1 tablespoon brewed saffron and whisk finely. Also add in sesame seeds, fried onion, and season to taste with salt and pepper. Mix well and turn the heat off.
In a pot bring to a boil 2 liters of water over the high heat. Then drain the rice's water and put the rice n the boiling pot along with 1 talespoon salt. Allow till half-cooked and then add in 2 ups of cold water. Strain the rice and pour lukewarm water over the rice and wait till whole water is drained. .
In a mixing bowl, mix the strained rice, sauteed carrots and quinces and cooked grains. also add in 1 tablespoon brewed saffron.
In a proper-sized pot, melt 50 g of butter over a low heat. Place the saffroned chicken at the bottom of the pot. Spread the rice mixture all over the chicken till they don't move during cooking. Place all over the mixture on top and finally put 50 g butter. Set the medium heat and put the lid on. Wait till it starts steaming. Then wrap the lid with a clean piece of cloth and close the pot firmly. Allow 45 minutes to 1 hour ill chickens are done and rice is well-cooked. Transfer into a serving dish and consume with plenty of leafy vegetables and soft drinks such as Doogh. Bon Appetit!
Key Cooking Points:
Adding cold water during cooking, will give a shock to the rice and cause the seeds to grow.
If available , apply a heat diffuser.