Ingredients
Whole Chicken1 chicken- Fine wheat jareesh2 cup
Egyptian Rice0.5 kilogram
Liquid milk1 liter
Butter1 tablespoon- Finely chopped onion1 onion
- Chicken broth cube1 cube
Cumin1 tablespoon
White Pepper1 pinch
Salt1 pinch- Chopped onion for garnish1 onion
Steps
- 1
Wash the jareesh well, then drain and set aside.
5 minRequired Tools:🍳Bowl - 2
Boil the chicken well, then drain and set aside, keeping the chicken broth.
5 minRequired Tools:
Pot - 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 minRequired Tools:Pot - 4
Cover the pot and place it over medium heat for half an hour, stirring occasionally.
30 minRequired Tools:🍳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 minRequired Tools:Pot - 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 minRequired Tools:
Frying Pan
Nutrition Facts
Whole Chickenper 100gEgyptian Riceper 100gLiquid milkper 100gButterper 100gCuminper 100gWhite Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.