Chicken Biryani

بطل السقاCuisinier

Ingrédients

• 4 cups of rice, washed
  4 cup
• 1 chicken, cut into 4 pieces
  1 chicken
• 2 onions, sliced in half
  2 piece
• 4 potatoes, diced
  4 piece
• 1 cup of vermicelli, or to taste
  1 cup
• 150 grams of almonds, or to taste
  150 gram
• 150 grams of peas, or to taste
  150 gram
• 150 grams of small raisins, or to taste
  150 gram
• 2 teaspoons of cloves
  2 teaspoon
• 2 teaspoons of allspice
  2 teaspoon
• 2 teaspoons of black pepper
  2 teaspoon
• 2 teaspoons of cinnamon
  2 teaspoon
• 1 teaspoon of cardamom
  1 teaspoon
• 2 chicken broth cubes
  2 cube
• 3 bay leaves
  3 leaf

Mesures

1. 1

   In a pot over the heat, sauté the onions slightly, add the chicken and sauté briefly, then reduce the heat and cover the pot for ten minutes, stirring occasionally to prevent the onions or chicken from burning.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Once the chicken changes color and the fat melts, add enough water to cover it or slightly less, then add the broth cube and leave covered on high heat until cooked.

   10 minutes
3. 3

   Blanch the almonds and peel them, then fry and set aside. Fry the potatoes and set aside, then do the same with the raisins and peas.

   10 minutes
4. 4

   Fry the vermicelli slightly until golden, then add a little water and leave on low heat until it becomes soft, then set aside as well.

   10 minutes
5. 5

   After the chicken is cooked, drain it from the broth, then fry it in deep oil and set aside.

   10 minutes
6. 6

   In a pot, add the rice and then the chicken broth water in an amount that covers it.

   10 minutes
7. 7

   Add the spices and stir with the rice, then cover the pot until the water evaporates, then reduce the heat very low and let it cook until done.

   10 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