How to Make Chicken and Leeks "Catteh"

500 grams white rice
1 chicken breast
1 and 1/2 cup Greek yoghurt
500 grams leeks
100 grams heavy cream
1 tablespoon all-purpose flour
Butter and vegetable oil for frying
Salt and pepper taste

1. Cut the chicken breast in small cubes. With a tablespoon of unsalted butter and a tablespoon of vegetable oil, fry the chicken pieces until almost cooked. Add flour and mix well, then add cream and remove the pan from heat.
2. Slice the white portion of the leeks and cook in salted boiling water until tender. Drain, add to the chicken mixture and mix well.
3. Bring 5 cups of water to boil in a big pan and add rice with a dash of salt. When rice is half cooked drain it and mix with yoghurt and (optional) steamed saffron.
4. Press half of the rice mixture to the generously buttered bottom of a medium sized nonstick pan. Top with the chicken and leeks mixture and then press in the other half of the rice. Cover the pan with cloth and put on the lid to let the rice steam on low heat for about 30 minutes. Remove from heat and transfer to a serving plate. The same way you would serve a cake. You can garnish with powdered pistachios.