Ingrédients
Riz Basmati1 cup
Cuisse de poulet1 piece
Poulet100 grams
Pois100 grams
Pomme de terre1 piece
Vermicelles0.3 cup
Tomate0.5 piece
Oignon0.5 piece
Huile d'olive1 tablespoon
Sel2 teaspoons
Curcuma1 teaspoon
Épices Biryani1 teaspoon
Citron vert1 piece
Eau2 cups
Mesures
- 1
In a pot on the stove, place the thigh, chicken piece, onion, and tomato, stir slightly, then add water and mix the ingredients.
5 minutesMatériel requis:
Marmite - 2
Add salt, spices, lime, and turmeric to the pot and let it cook for 30 minutes to boil.
30 minutes - 3
Remove the pot from the heat, take out the thigh and chicken piece, and set them aside.
5 minutes - 4
In another pot on the stove, heat the oil, add the vermicelli and stir until it turns golden, then add the chicken broth and rice so that the broth is slightly above the rice level, stir well and let it cook for 30 minutes.
30 minutesMatériel requis:Marmite - 5
Add the peas and diced roasted potatoes to the rice, then cut the chicken piece into small pieces, place it on top of the rice, and mix the ingredients well.
5 minutes - 6
Place the chicken thigh in the oven to brown, then remove it.
10 minutesMatériel requis:
Four - 7
Remove the pot from the heat, pour the biryani rice onto a plate, place the chicken thigh on top, and serve hot.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gCuisse de pouletpour 100gPouletpour 100gPoispour 100gPomme de terrepour 100gVermicellespour 100gTomatepour 100gOignonpour 100gHuile d'olivepour 100gSelpour 100gCurcumapour 100gÉpices Biryanipour 100gCitron vertpour 100gEaupour 100g* 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.