Jareesh

Youssef TrabelsiCozinheiro

Ingredientes

• 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
• Sal
  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

Passos

1. 1

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

   Utensílios necessários:

   Panela

   recipe.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.

   recipe.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.

   Utensílios necessários:

   🍳

   Small pot

   recipe.minutes
4. 4

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

   recipe.minutes
5. 5

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

   Utensílios necessários:

   🍳

   Serving bowl

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags