Ingrédients
Riz0.5 kilogram- Onion, sliced2 pieces
- Garlic clove10 cloves
- Chicken liver, with gizzards0.5 kilogram
Poivre noir1 tablespoon
Sel1 tablespoon- Chicken broth cube1 cube
Épices1 tablespoon- Water, for cooking the rice3.8 cups
Huile0.5 cup
Mesures
- 1
Cut the liver and gizzards into small cubes.
5 minutesMatériel requis:
Couteau - 2
In a bowl, combine the chopped onion and garlic, half a tablespoon of spices, salt, black pepper, and the chopped liver and gizzards. Mix well, cover, and refrigerate for half an hour.
30 minutesMatériel requis:🍳Bowl - 3
After marinating, heat the seasoned mixture in a pot with oil and stir well until the liver and gizzards are cooked.
10 minutesMatériel requis:
Marmite - 4
Remove the mixture from the heat and drain the oil, leaving the remaining oil in the pot for cooking the rice.
5 minutes - 5
After washing the rice well, add it to the same pot and stir for two minutes, then add water, half a tablespoon of salt, and the chicken broth.
5 minutes - 6
Add the spices and pepper, then the liver and gizzards mixture to the rice before it absorbs all the water. Cover the pot and let it simmer until the rice is cooked with the liver.
10 minutes
Faits nutritionnels
Rizpour 100gPoivre noirpour 100gSelpour 100gÉpicespour 100gHuilepour 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.