Let's cook.
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain.
In a large bowl, combine the chicken pieces with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric powder. Mix well to coat the chicken.
In a separate bowl, whisk together the Greek yogurt and half of the steeped saffron water. Add the seasoned chicken to the yogurt mixture and marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for 5-7 minutes, or until the rice is par-cooked (still firm but not hard). Drain the rice immediately and rinse with cold water to stop the cooking process.
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with 2 tablespoons of vegetable oil. Spread half of the remaining saffron water evenly over the bottom of the dish.
Gently fold the marinated chicken into about one-third of the par-cooked rice. Spread this chicken-rice mixture evenly over the saffron-oiled bottom of the baking dish, pressing down lightly to form a compact layer.
Layer the remaining plain par-cooked rice over the chicken-rice mixture. Drizzle the remaining saffron water over the top layer of rice. Cover the baking dish tightly with aluminum foil.
Bake for 60-70 minutes, or until the rice is fully cooked and a golden crust (tahdig) has formed at the bottom. To check for tahdig, carefully lift a corner of the rice with a spoon.
Remove from oven and let rest for 10 minutes before inverting onto a large serving platter. Serve immediately.
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