Mandi with Charcoal

Amr Al-AhmadCozinheiro

Ingredientes

• 1100 grams of chicken, cut into four pieces or 2 chickens
  1100 grams
• 1 large onion
  1 piece
• 6 cardamom pods
  6 pods
• 1 1/4 teaspoons mixed spices
  1.3 teaspoon
• 1 1/4 teaspoons ground cinnamon
  1.3 teaspoon
• 2 tablespoons salt
  2 tablespoon
• 1/2 teaspoon black pepper
  0.5 teaspoon
• 3 cups basmati rice
  3 cup
• Oil for frying almonds and pine nuts
  0
• 6 tablespoons corn oil
  6 tablespoon
• 2 tablespoons olive oil
  2 tablespoon
• 1 tablespoon ghee
  1 tablespoon
• 100 grams almonds
  100 grams
• 100 grams pine nuts
  100 grams
• 1 teaspoon safflower
  1 teaspoon
• 100 grams raisins
  100 grams

Passos

1. 1

   In a pot over the fire, place the chicken with boiling water, let it boil and skim off the foam as it appears.

   Utensílios necessários:

   Panela

   10 minutos
2. 2

   Chop the onion and add it to the chicken along with 1 tablespoon of spices, 1 tablespoon of cinnamon, black pepper, and cardamom. Cover the pot, reduce the heat to medium, and let it cook for an hour.

   60 minutos
3. 3

   Soak the rice in warm water for 15 minutes.

   15 minutos
4. 4

   Boil the almonds and peel them.

   10 minutos
5. 5

   Put 2 tablespoons of corn oil in the frying pan and fry the pine nuts, then the almonds.

   Utensílios necessários:

   Frigideira

   10 minutos
6. 6

   Place the raisins in a frying pan with a little water and cook until the water evaporates, then add a little broth for 3 minutes until they become soft.

   Utensílios necessários:

   Frigideira

   3 minutos
7. 7

   Remove the chicken from the pot and place it in a baking tray.

   5 minutos
8. 8

   In a pot, add 2 tablespoons of oil and 4.5 cups of the strained chicken broth, and place it over high heat.

   Utensílios necessários:

   Panela

   5 minutos
9. 9

   Drain the rice and add it to the broth, stir, and add 1/2 teaspoon of salt or to taste. Let it boil over high heat, then reduce the heat to the lowest setting and let it cook for 20 minutes.

   20 minutos
10. 10

    Sprinkle the chicken skin side with 1/4 teaspoon of cinnamon, 1/4 teaspoon of spices, and a light sprinkle of salt. Then brush the chicken with olive oil to give it a golden color when roasting and a distinctive flavor, and place it in the oven. Turn on the grill until the chicken is browned.

    Utensílios necessários:

    Forno

    10 minutos
11. 11

    Before turning off the heat under the rice, heat the charcoal well by placing it directly on the fire.

    5 minutos
12. 12

    Put a spoonful of oil in a small glass dish and 1 tablespoon of ghee, and place the dish over the rice.

    5 minutos
13. 13

    Using the tongs, hold the charcoal and place it in the oil, quickly cover the pot, and let it sit for 5 minutes before turning off the heat.

    Utensílios necessários:

    Pinças

    5 minutos
14. 14

    Remove the dish and dispose of the charcoal. Strain the oil into another dish and add 1 tablespoon of safflower, stir, and take a spoonful of oil to drizzle over the rice once and another spoonful on the other side until the oil and ghee are finished. This will color the rice, making half of it white and half yellow. Cover the pot.

    10 minutos
15. 15

    Serving

    5 minutos
16. 16

    Pour the rice into a large bowl and top with the roasted chicken, pine nuts, and raisins, and serve immediately.

    5 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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