1. Brown the chicken in a pan with a drizzle of oil. No rush, brown it with love. (It's the star, treat it well.)

2. Meanwhile, cook the rice in salted water. White, basmati, whatever you like. (The important thing is that it stays soft, not overcooked.)

3. Prepare the sauce in a small bowl: starch + saffron + milk. Mix well. It will be liquid at first, but trust me: the starch works silently.

4. When the chicken is done, pour the sauce into the pan. Stir, wait, watch. It transforms. (The cream always comes, if you have patience.)

5. Drain the rice and take out the coffee cups. Fill them with rice, press down well, then turn them upside down on the plate like a sand castle. (Yes, you explained yourself very well!)

6. Arrange the chicken with its cream next to or on top. Then watch: wow effect guaranteed.

💬 Grandma's note:

“Even dad's recipes deserve a good dish, an ironed tablecloth and a final round of applause.”