Ingredjenti
Ħaġna sħiħa1 chicken- Fine wheat jareesh2 cup
Riz Egizzjan0.5 kilogram
Ħalib likwidu1 liter
Butir1 tablespoon- Finely chopped onion1 onion
- Chicken broth cube1 cube
Kummin1 tablespoon
Biber abjad1 pinch
Salt1 pinch- Chopped onion for garnish1 onion
Passi
- 1
Wash the jareesh well, then drain and set aside.
5 minGħodda meħtieġa:🍳Bowl - 2
Boil the chicken well, then drain and set aside, keeping the chicken broth.
5 minGħodda meħtieġa:
Kazzola - 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 minGħodda meħtieġa:
Kazzola - 4
Cover the pot and place it over medium heat for half an hour, stirring occasionally.
30 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:
Kazzola - 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 minGħodda meħtieġa:
Pan
Fatti tan-Nutrizzjoni
* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

