Ingredients
- Large chicken1 chicken
- Basmati rice, soaked2 cup
Vermicelli0.3 cup
Peas0.5 cup- Carrot, diced0.5 cup
- Large potato, diced2 piece
- Raisins0.3 cup
- Peeled almonds, halved0.3 cup
Turmeric1 tablespoon
Bay leaves3 leaf- Ground cardamom to taste0
Curry1 tablespoon
Cinnamon1 teaspoon- Black pepper to taste0
Salt0
Steps
- 1
Cut the chicken and boil it with bay leaves, keeping the broth for cooking the rice.
10 minRequired Tools:
Pot - 2
Sauté the vermicelli in oil until golden, then add the rice.
5 minRequired Tools:
Frying Pan - 3
Add salt, cinnamon, and turmeric, stir with the rice, then add the chicken broth to cook the rice.
5 min - 4
When the water in the rice dries, reduce the heat to let it cook on low.
5 min - 5
Boil the diced carrots with the peas, drain them, and set aside.
5 min - 6
Fry the diced potatoes, drain them from the oil, and add them with the carrots and peas.
5 min - 7
Toast the almonds, then add the vegetables to brown with the almonds, then add the remaining spices, salt, and finally the raisins, and set aside.
5 min - 8
Fry the boiled chicken pieces.
5 min
Nutrition Facts
Vermicelliper 100gPeasper 100gTurmericper 100gBay leavesper 100gCurryper 100gCinnamonper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.