مواد تشکیل دهنده
مرغ800 grams- Rice, Abu Kass3 cups
- Tomatoes3 pieces
- Medium Onion2 pieces
روغن ذرت0.5 cups
گَی2 tablespoons- Loomi (Dried Black Lime)1 piece
ادویهجات2 tablespoons- Cinnamon Sticks2 sticks
خالنجان2 sticks
پوره گوجهفرنگی2 tablespoons
آب2.5 cups
نمک0
مراحل
- 1
Cut the chicken in half without removing the skin, wash and clean it.
5 دقیقهابزارهای مورد نیاز:
چاقو - 2
Chop the onion into small pieces, divide it into two parts.
5 دقیقهابزارهای مورد نیاز:چاقو - 3
Put the oil in a pot, add one and a half tablespoons of spices until they are roasted, keep the remaining half of the spices aside.
5 دقیقهابزارهای مورد نیاز:
قابلمه - 4
Add part of the onion to the pot and stir until it turns yellow, add the cinnamon sticks, galangal, tomatoes, tomato paste, and salt.
5 دقیقهابزارهای مورد نیاز:قابلمه - 5
Then add the chicken to the pot and pour water over it, let the pot boil, then cover it and let it simmer for an hour.
60 دقیقهابزارهای مورد نیاز:قابلمه - 6
In the meantime, put the ghee in a small pot and add the remaining onion, add the remaining spices and stir until it turns brown, then remove it from the heat and set it aside.
5 دقیقهابزارهای مورد نیاز:قابلمه - 7
Grind the loomi until it becomes fine.
5 دقیقه - 8
After an hour, take the chicken halves out and place them in a tray, put them in the oven and brown them from the top only.
5 دقیقهابزارهای مورد نیاز:
فر - 9
Take the rice and place it on the chicken broth, note that during this period the heat must be high so that the rice absorbs the liquid, then reduce the heat, cover the rice, and let it simmer on low heat for half an hour.
30 دقیقهابزارهای مورد نیاز:قابلمه - 10
After the time is up, place the rice on a plate, top it with the browned onion in ghee, then arrange the chicken on top of the rice and sprinkle the loomi over the rice and chicken.
5 دقیقه
حقایق تغذیه
مرغper 100gروغن ذرتper 100gگَیper 100gادویهجاتper 100gخالنجانper 100gپوره گوجهفرنگیper 100gآبper 100gنمکper 100g* اطلاعات تغذیهای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.