Sestavine
Celo piščanec1 chicken- Fine wheat jareesh2 cup
Egipčanski Riž0.5 kilogram
Tekoče mleko1 liter
Maslo1 tablespoon- Finely chopped onion1 onion
- Chicken broth cube1 cube
Kumin1 tablespoon
Beli poper1 pinch
Sol1 pinch- Chopped onion for garnish1 onion
Koraki
- 1
Wash the jareesh well, then drain and set aside.
5 minPotrebni pripomočki:🍳Bowl - 2
Boil the chicken well, then drain and set aside, keeping the chicken broth.
5 minPotrebni pripomočki:
Lonček - 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 minPotrebni pripomočki:
Lonček - 4
Cover the pot and place it over medium heat for half an hour, stirring occasionally.
30 minPotrebni pripomočki:🍳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 minPotrebni pripomočki:
Lonček - 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 minPotrebni pripomočki:
Ponev
Dejstva o hranilni vrednosti
* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

