Ingredienti
Fegato di pollo500 grams
Riso Egiziano2 cups
Carota1 piece- Raisins, soaked for 10 minutes0.3 cup
Cipolla1 piece- Roasted Pine Nuts1 tablespoon
Ghee vegetale1 tablespoon
Olio1 tablespoon
Pepe nero0
Cannella in polvere0.3 teaspoon
Sale0
Passi
- 1
Boil the liver with the onion in a pot with water over heat until cooked, drain and let cool.
10 minutiUtensili necessari:
Pentola - 2
Wash the rice and let it drain well.
5 minuti - 3
Cut the boiled liver into large pieces or as desired.
5 minuti - 4
In a pot over heat, fry the liver pieces with ghee, then add the raisins, pepper, and nuts as desired.
10 minutiUtensili necessari:Pentola - 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 minuti - 6
Fry the rice with ghee and oil in a pot over heat until the rice turns a dark golden color.
10 minutiUtensili necessari:Pentola - 7
Add one cup of water for each cup of rice, then add salt and cinnamon, stir once.
5 minuti - 8
Add the liver to the pot of rice, stir until boiling, then let it simmer until cooked.
10 minuti - 9
Serve in a serving bowl and garnish with pine nuts on top.
5 minutiUtensili necessari:🍳Serving Bowl
Fatti nutrizionali
Fegato di polloper 100gRiso Egizianoper 100gCarotaper 100gCipollaper 100gGhee vegetaleper 100gOlioper 100gPepe neroper 100gCannella in polvereper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.