Ingredienser
Hele kylling1 chicken- Fine wheat jareesh2 cup
Egyptisk Ris0.5 kilogram
Flydende mælk1 liter
Smør1 tablespoon- Finely chopped onion1 onion
- Chicken broth cube1 cube
Spidskommen1 tablespoon
Hvid peber1 pinch
Salt1 pinch- Chopped onion for garnish1 onion
Trin
- 1
Wash the jareesh well, then drain and set aside.
5 minNødvendigt udstyr:🍳Bowl - 2
Boil the chicken well, then drain and set aside, keeping the chicken broth.
5 minNødvendigt udstyr:
Kedel - 3
Fry half of the chopped onion with butter in a pot until golden. Then pour in the reserved chicken broth, along with the broth cube, jareesh, rice, and salt. Submerge all ingredients in water.
5 minNødvendigt udstyr:
Kedel - 4
Cover the pot and place it over medium heat for half an hour, stirring occasionally.
30 minNødvendigt udstyr:🍳Pot lid - 5
After an hour of cooking, add the milk, white pepper, and cumin, and let the pot simmer for one to three hours, stirring occasionally until the dish is well cooked.
180 minNødvendigt udstyr:
Kedel - 6
You can shred the chicken into thin strips and add it to the jareesh before removing the pot from the heat, or fry the chicken pieces and serve them on top of the jareesh on a serving plate.
5 min - 7
For garnish, fry the remaining chopped onion and distribute it over the jareesh dish.
5 minNødvendigt udstyr:
Stegepande
Ernæringsfakta
* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

