Ingrédients
- Chicken, boneless, cut into small cubes1 kilogram
Riz Basmati1 kilogram- Onion, sliced thinly2 pieces
- Tomato, peeled and chopped2 pieces
- Green bell pepper, finely chopped3 tablespoons
- Grated ginger1 tablespoon
Yaourt1 cup- Hot milk0.5 cup
Huile1 cup- Butter, cut into cubes50 grams
Jus de citron1 tablespoon
Safran1 pinch
Clou de girofle5 pieces
Cardamome4 pieces- Cinnamon stick4 sticks
Laurier2 leaves
Poudre d'ail1 teaspoon
Curcuma0.3 teaspoon
Garam Masala1 tablespoon- Red chili powder2 teaspoons
- Salt to taste0
- Tomato slices for garnish0
- Cucumber slices for garnish0
- Boiled eggs cut in half for garnish2 pieces
- Peas for garnish2 tablespoons
- Parsley leaves for garnish0
Mesures
- 1
Soak the rice in water for one to two hours. Soak the saffron in hot milk and set aside.
120 minutes - 2
In a large bowl, combine the chicken, yogurt, red chili, green chili, turmeric, salt, clove, cardamom, cinnamon, garam masala, lemon juice, ginger, and garlic.
5 minutesMatériel requis:🍳Large bowl - 3
Mix the ingredients well. Cover the bowl and refrigerate for one to two hours.
120 minutes - 4
Heat the oil in a pot, add the onions until they turn brown, then add the tomatoes and cook until they turn into a thick sauce.
10 minutesMatériel requis:
Marmite - 5
Add the bay leaf and the marinated chicken, and cook the mixture for 10 minutes over medium heat until the chicken is tender. Remove the pot from the heat and set aside.
10 minutes - 6
In a large pot, add 8 cups of water with the rice, cook the rice until it is almost done, about 10 minutes, then drain and set aside.
10 minutesMatériel requis:🍳Large pot - 7
Layer the rice in the pot, then a layer of chicken with the sauce. Be careful not to mix the layers. Repeat once, then add a final layer of rice. You should have 3 layers of rice and 2 layers of chicken and sauce.
5 minutes - 8
Pour the milk and saffron mixture over the last layer of rice, then place the butter cubes on top. Cover the dish with aluminum foil and cook on low heat for 20 minutes.
20 minutes - 9
Serve the dish in serving plates, garnished with tomato slices, cucumber, halved boiled eggs, peas, and parsley leaves. Serve hot.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gYaourtpour 100gHuilepour 100gJus de citronpour 100gSafranpour 100gClou de giroflepour 100gCardamomepour 100gLaurierpour 100gPoudre d'ailpour 100gCurcumapour 100gGaram Masalapour 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.