Ingredjenti
Riz0.5 kilogram- Onion, sliced2 pieces
- Garlic clove10 cloves
- Chicken liver, with gizzards0.5 kilogram
Bżar iswed1 tablespoon
Salt1 tablespoon- Chicken broth cube1 cube
Speċijiet1 tablespoon- Water, for cooking the rice3.8 cups
Żejt0.5 cup
Passi
- 1
Cut the liver and gizzards into small cubes.
5 minGħodda meħtieġa:
Sikkina - 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 minGħodda meħtieġa:🍳Bowl - 3
After marinating, heat the seasoned mixture in a pot with oil and stir well until the liver and gizzards are cooked.
10 minGħodda meħtieġa:
Kazzola - 4
Remove the mixture from the heat and drain the oil, leaving the remaining oil in the pot for cooking the rice.
5 min - 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 min - 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 min
Fatti tan-Nutrizzjoni
Rizgħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100gSpeċijietgħal kull 100gŻejtgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.