Zutaten
- Chicken, cut2 Chicken
- Rice, for kabsa3 Cup
- Onion, cut into half rings1 Piece
Pflanzenöl0.5 Cup- Tomato, chopped2 Piece
Tomatensauce1 Tablespoon
Joghurt1 Container- Fresh coriander, chopped2 Tablespoon
Grüne Chili2 Piece
Safran1 Teaspoon- Kadi water2 Teaspoon
Rosenwasser2 Teaspoon
Zitronensaft1 Teaspoon
Gemischte Gewürze1 Tablespoon
Salz1 Teaspoon
Schritte
- 1
Fry the onion in two tablespoons of oil until it turns brown, then add the tomato sauce and tomatoes, then add the chicken pieces and fry while adding salt, spices, lemon juice, yogurt, and coriander.
5 MinBenötigte Werkzeuge:
Bratpfanne - 2
Add half the amount of saffron, kadi water, rose water, and two cups of water to the chicken, cover, and let it cook until done.
5 Min - 3
You can transfer the chicken to a tray and grill it or leave it in the pot to cook with the rice.
5 Min - 4
In another pot, fry an onion in the remaining oil until it turns dark brown, then add four and a half cups of water with salt until it boils, add the rice after soaking it for half an hour, and cover until it cooks a little.
5 MinBenötigte Werkzeuge:🍳Pot - 5
Take a quarter of the rice and add it on top of the cooked sauce pot with the chicken.
5 Min - 6
Dissolve the saffron in a little kadi water, rose water, lemon juice, and a little water in a cup and start making several circles on the rice.
5 Min - 7
Then pour the second layer and repeat with the third.
5 Min - 8
Cover the rice until it is fully cooked on low heat.
5 Min - 9
Invert the pot of rice onto a large plate and add the chicken after browning it slightly in the oven, and serve with the sauce.
5 Min
Nährwertangaben
Pflanzenölpro 100gTomatensaucepro 100gJoghurtpro 100gGrüne Chilipro 100gSafranpro 100gRosenwasserpro 100gZitronensaftpro 100gGemischte Gewürzepro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.