Hadrami Zarbian

Defne ÖztongaCuoco

Ingredienti

• Riso
  2 cup
• Chicken or meat as desired
  0.5 chicken
• Aglio
  4 cloves
• Medium onion
  1 onion
• Potatoes
  2 pieces
• Tomato sauce or two large fresh tomatoes, crushed
  2 tablespoons
• Curcuma
  0 a little
• Olio
  4 tablespoons
• Cumino
  0.5 teaspoon
• Cardamomo
  2 pods
• Cloves
  3 pods
• Whole black pepper
  0
• Coriandolo Secco
  1 teaspoon
• Cinnamon sticks
  1 sticks

Passi

1. 1

   Boil the meat or chicken in a quantity of water with two cardamom pods, a whole small onion, and a little ground black pepper. Leave it on the heat until it is nearly cooked.

   Utensili necessari:

   Pentola

   5 min
2. 2

   Chop the onion into small pieces and place it with the oil in the pot over heat. Stir the onion until it turns yellow, then add the minced garlic. After stirring it several times, add the boiled meat or chicken and all the spices.

   Utensili necessari:

   Pentola

   Coltello

   Tagliere

   5 min
3. 3

   Add the peeled and cut potatoes into suitable pieces. Cover the pot and continue stirring every two minutes.

   Utensili necessari:

   Pentola

   5 min
4. 4

   After about ten minutes, add the crushed fresh tomatoes to the contents of the pot.

   Utensili necessari:

   Pentola

   10 min
5. 5

   Add salt and stir the contents of the pot, then cover it and leave it until the tomatoes dry. Turn off the heat and set the pot aside.

   Utensili necessari:

   Pentola

   5 min
6. 6

   Wash the rice after sorting it and place it in the pot. Add a quantity of water or broth equal to two cups.

   Utensili necessari:

   Pentola

   5 min
7. 7

   For each cup of rice, add two cardamom pods and a little black pepper and salt, and leave it on the heat. When the water from the rice dries, reduce the heat to the lowest setting, stir it, and leave it until fully cooked.

   Utensili necessari:

   Pentola

   10 min
8. 8

   Place the rice on top of the mixture in the pot and leave it on low heat for ten minutes without stirring, so that the bottom layer remains red and the rest of the rice stays white.

   Utensili necessari:

   Pentola

   10 min
9. 9

   Dissolve a quarter teaspoon of (Herd) or (Saffron) in a teaspoon of water and add it to the pot without stirring, then cover until the rice and meat are cooked.

   Utensili necessari:

   Pentola

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Risoper 100g

Energia130 kcal

Proteine2.7 g

Grassi totali0.3 g

Carbohydrate28.2 g

Fibre alimentari0.4 g

Zuccheri totali0.1 g

Aglioper 100g

Energia100 kcal

Proteine2 g

Grassi totali1 g

Carbohydrate20 g

Fibre alimentari5 g

Zuccheri totali3 g

Curcumaper 100g

Energia354 kcal

Proteine7.83 g

Grassi totali9.88 g

Carbohydrate64.93 g

Fibre alimentari22.7 g

Zuccheri totali3.2 g

Olioper 100g

Energia884 kcal

Grassi totali100 g

Cuminoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2.2 g

Cardamomoper 100g

Energia311 kcal

Proteine10.8 g

Grassi totali6.7 g

Carbohydrate68.5 g

Fibre alimentari28 g

Zuccheri totali0.5 g

Coriandolo Seccoper 100g

Energia298 kcal

Proteine12.4 g

Grassi totali15.6 g

Carbohydrate55 g

Fibre alimentari41.9 g

Zuccheri totali0.6 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag