Jareesh

Youssef TrabelsiCuisinier

Ingrédients

• 1/2 chicken, boiled, deboned, and minced
  0.5 chicken
• 1 1/2 cups of crushed wheat
  1.5 cup
• 3 cups of liquid milk, Almarai
  3 cup
• 50 grams of butter, or half a stick
  50 grams
• 2 cups of chicken broth
  2 cup
• Sel
  0
• 1/2 onion, diced
  0.5 onion
• 25 grams of butter, or a quarter stick
  25 grams
• 3 tablespoons of ground cumin
  3 tablespoon
• 3 tablespoons of dried lemon powder
  3 tablespoon
• 1 tablespoon of ground cardamom
  1 tablespoon

Mesures

1. 1

   Place the crushed wheat with the chicken broth on the stove, let it boil for a quarter of an hour.

   Matériel requis:

   Marmite

   15 minutes
2. 2

   Add the chicken and salt to the crushed wheat, then add the milk and butter, and let it simmer for half an hour while stirring continuously to prevent sticking.

   30 minutes
3. 3

   To make the sauce, in a small pot, melt the butter, then add the onion and sauté on the stove until it softens.

   Matériel requis:

   🍳

   Small pot

   10 minutes
4. 4

   Add the spices and stir briefly, then remove from heat.

   5 minutes
5. 5

   Pour the Jareesh into a serving bowl, garnish with the sauce, and serve.

   Matériel requis:

   🍳

   Serving bowl

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques