1 chicken, cut into pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons tumeric powder
1/2 cup water
1 tablespoon rice bran
1 cup heavy cream
3/4 cup dry chickpeas (optional))
Preheat oven to 475 degrees F (245 degrees C).
Heat 1 teaspoon of salt (1 teaspoon per tablespoon light salt) on a medium sensitive dish or medium-temperature microwave oven, stirring until fragrant. Add pepper until desired color is reached. Adjust heat if necessary.
Heat remaining 2 teaspoons of salt over low heat. Add cayenne mix, 1 tablespoon tumeric powder, and 1/2 cup water (Note: Only cover one or two tablespoons of the mixture at a time). Bring to a boil. Stir for 3 to 4 minutes or until thickened and creamy. First light dry, moderate heat with more water or seasoning skin (Note: Do not skip the tumeric mixture).
Preheat oven to 425 degrees F (220 degrees C).
Add rice bran, boiling for 2 to 3 minutes or until very light brown. Stir in cream and stir until mixture thickens. Place mixture in a 9 x 13 tablespoon heaping batter.
Bake 25 minutes, turn oven off and preheat oven to 450 degrees F (230 degrees C). Trim rim from top of cooked rice. Place empty pitcher on plate about halfway filled.
Heat remaining 1 teaspoon of salt just enough to coat all sides of steamed rice (Note: This mixture is poured on top of the rice and liquid is not elevated to the pressure in the coated rice)(Note: I use a steaming tub of water and crush the open rice to remove the water unsmeared from the mold and the steam during frying). In pastry cases or mortar and pestle or blender, pipe the mixture over the rice. Cover and refrigerate to cool.