Ingredientes
Hígado de pollo500 grams
Arroz Egipcio2 cups
Zanahoria1 piece- Raisins, soaked for 10 minutes0.3 cup
Cebolla1 piece- Roasted Pine Nuts1 tablespoon
Ghee vegetal1 tablespoon
Aceite1 tablespoon
Pimienta negra0
Canela molida0.3 teaspoon
Sal0
Pasos
- 1
Boil the liver with the onion in a pot with water over heat until cooked, drain and let cool.
10 minutosHerramientas necesarias:
Olla - 2
Wash the rice and let it drain well.
5 minutos - 3
Cut the boiled liver into large pieces or as desired.
5 minutos - 4
In a pot over heat, fry the liver pieces with ghee, then add the raisins, pepper, and nuts as desired.
10 minutosHerramientas necesarias:Olla - 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 minutos - 6
Fry the rice with ghee and oil in a pot over heat until the rice turns a dark golden color.
10 minutosHerramientas necesarias:Olla - 7
Add one cup of water for each cup of rice, then add salt and cinnamon, stir once.
5 minutos - 8
Add the liver to the pot of rice, stir until boiling, then let it simmer until cooked.
10 minutos - 9
Serve in a serving bowl and garnish with pine nuts on top.
5 minutosHerramientas necesarias:🍳Serving Bowl
Datos nutricionales
Hígado de pollopor 100gArroz Egipciopor 100gZanahoriapor 100gCebollapor 100gGhee vegetalpor 100gAceitepor 100gPimienta negrapor 100gCanela molidapor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.