Ingrédients
Poulet entier1 chicken- Fine wheat jareesh2 cup
Riz Égyptien0.5 kilogram
Lait liquide1 liter
Beurre1 tablespoon- Finely chopped onion1 onion
- Chicken broth cube1 cube
Cumin1 tablespoon
Poivre blanc1 pinch
Sel1 pinch- Chopped onion for garnish1 onion
Mesures
- 1
Wash the jareesh well, then drain and set aside.
5 minutesMatériel requis:🍳Bowl - 2
Boil the chicken well, then drain and set aside, keeping the chicken broth.
5 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite - 4
Cover the pot and place it over medium heat for half an hour, stirring occasionally.
30 minutesMatériel requis:🍳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 minutesMatériel requis:Marmite - 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 minutes - 7
For garnish, fry the remaining chopped onion and distribute it over the jareesh dish.
5 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Poulet entierpour 100gRiz Égyptienpour 100gLait liquidepour 100gBeurrepour 100gCuminpour 100gPoivre blancpour 100gSelpour 100g* 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.