Ingrédients
Foie de poulet500 grams
Riz Égyptien2 cups
Carotte1 piece- Raisins, soaked for 10 minutes0.3 cup
Oignon1 piece- Roasted Pine Nuts1 tablespoon
Margarine1 tablespoon
Huile1 tablespoon
Poivre noir0
Cannelle moulue0.3 teaspoon
Sel0
Mesures
- 1
Boil the liver with the onion in a pot with water over heat until cooked, drain and let cool.
10 minutesMatériel requis:
Marmite - 2
Wash the rice and let it drain well.
5 minutes - 3
Cut the boiled liver into large pieces or as desired.
5 minutesMatériel requis:
Couteau
Planche à découper - 4
In a pot over heat, fry the liver pieces with ghee, then add the raisins, pepper, and nuts to taste.
10 minutesMatériel requis:Marmite - 5
Cut the carrot into small pieces, add it to the pot with the liver, fry briefly, then remove the pot from the heat.
5 minutes - 6
Fry the rice with ghee and oil in a pot over heat until the rice turns a dark golden color.
10 minutesMatériel requis:Marmite - 7
Add one cup of water for each cup of rice, then add salt and cinnamon, stir once.
5 minutes - 8
Add the liver to the pot of rice, stir until boiling, then let it simmer until cooked.
10 minutes - 9
Serve in a serving bowl and garnish with pine nuts on top.
5 minutesMatériel requis:🍳Serving Bowl
Faits nutritionnels
Foie de pouletpour 100gRiz Égyptienpour 100gCarottepour 100gOignonpour 100gMargarinepour 100gHuilepour 100gPoivre noirpour 100gCannelle mouluepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.