Ingredienser
Hele kylling1 chicken- Fine wheat jareesh2 cup
Egyptisk Ris0.5 kilogram
Flytende melk1 liter
Smør1 tablespoon- Finely chopped onion1 onion
- Chicken broth cube1 cube
Kumin1 tablespoon
Hvit pepper1 pinch
Salt1 pinch- Chopped onion for garnish1 onion
Trinn
- 1
Wash the jareesh well, then drain and set aside.
5 minNødvendig utstyr:🍳Bowl - 2
Boil the chicken well, then drain and set aside, keeping the chicken broth.
5 minNødvendig utstyr:
Kjele - 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 minNødvendig utstyr:Kjele - 4
Cover the pot and place it over medium heat for half an hour, stirring occasionally.
30 minNødvendig utstyr:🍳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 minNødvendig utstyr:Kjele - 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 minNødvendig utstyr:
Stekepanne
Ernæringsfakta
Hele kyllingper 100gEgyptisk Risper 100gFlytende melkper 100gSmørper 100gKuminper 100gHvit pepperper 100gSaltper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.