Mandi Rice with Chicken

Rania El-MasriCuisinier

Ingrédients

• 1 kilogram of chicken, cut into 4 pieces after washing well with salt and vinegar
  1 kilogram
• 2 cups of basmati rice
  2 cup
• 4 tablespoons of corn oil
  4 tablespoon
• 1 teaspoon of saffron, soaked in a quarter cup of rose water or regular water
  1 teaspoon
• 2 onions, sliced
  2 pieces
• 1 tablespoon of turmeric, dissolved in 2 tablespoons of water
  1 tablespoon
• 1 teaspoon of black pepper
  1 teaspoon
• 2 cinnamon sticks
  2 stick
• 4 bay leaves
  4 leaf
• 6 cardamom pods
  6 pod
• 8 cloves
  8 clove
• 8 black peppercorns
  8 corn
• 2 green hot peppers, cut in half
  2 pieces
• 2 teaspoons of salt
  2 teaspoon
• Roasted pine nuts for garnish: any available nuts can be used, such as roasted almonds or cashews
  0
• 3 medium tomatoes, grated
  3 pieces
• 1 green hot pepper, finely chopped
  1 piece
• 2 tablespoons of olive oil
  2 tablespoon
• 1 tablespoon of vinegar
  1 tablespoon
• 1 teaspoon of sugar
  1 teaspoon
• 1 teaspoon of hot sauce, crushed (optional)
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon

Mesures

1. 1

   Wash the rice and soak it in cold water for about half an hour.

   Matériel requis:

   🍳

   Bowl

   30 minutes
2. 2

   In a large pot, heat the oil slightly, add the onions and sauté until golden.

   Matériel requis:

   🍳

   Pot

   10 minutes
3. 3

   Add the chicken pieces, browning them on both sides until golden, then add the hot peppers, cinnamon, cloves, bay leaves, cardamom, black peppercorns, flavor enhancer, and salt. Cover with water and let it simmer over medium heat.

   15 minutes
4. 4

   After boiling, place in a baking tray, and when cooled, brush with the turmeric mixture and grill until golden.

   10 minutes
5. 5

   Strain the broth.

   5 minutes
6. 6

   Bring to a boil and add 3 cups of it to cook the rice after draining it from the water over high heat. When it absorbs and the water reduces, sprinkle the saffron mixture, reduce the heat, and let it cook until done.

   15 minutes
7. 7

   Make a hole in the middle of the rice pot, distribute the chicken pieces around it, place a piece of foil in it shaped like a small cup, add 1 tbsp of any type of oil or butter on top, and place a piece of charcoal, then cover well for 2 minutes.

   2 minutes
8. 8

   When serving, remove the chicken and charcoal, scoop the rice onto a serving plate, and distribute the chicken and nuts on top.

   5 minutes
9. 9

   Mix the sauce ingredients, it will be spicy and served in a bowl on the side.

   5 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques