Ingredienti
- Chicken, cut2 Chicken
- Rice, for kabsa3 Cup
- Onion, cut into half rings1 Piece
Olio vegetale0.5 Cup- Tomato, chopped2 Piece
Salsa di pomodoro1 Tablespoon
Yogurt1 Container- Fresh coriander, chopped2 Tablespoon
Peperoncino verde2 Piece
Zafferano1 Teaspoon- Kadi water2 Teaspoon
Acqua di rose2 Teaspoon
Succo di limone1 Teaspoon
Spezie miste1 Tablespoon
Sale1 Teaspoon
Passi
- 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 minUtensili necessari:
Padella - 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 minUtensili necessari:🍳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
Fatti nutrizionali
Olio vegetaleper 100gSalsa di pomodoroper 100gYogurtper 100gPeperoncino verdeper 100gZafferanoper 100gAcqua di roseper 100gSucco di limoneper 100gSpezie misteper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.