Indian Rice

صقر نيفرKüchenchef

Zutaten

• Chicken, cut into four pieces
  1 Chicken
• 4 cups of rice, washed and soaked
  4 cup
• 1 onion, very thinly sliced
  1 piece
• Grüner Pfeffer
  1 piece
• 4 cloves of garlic, finely chopped
  4 clove
• 1 teaspoon of cloves
  1 teaspoon
• 1 teaspoon of black pepper
  1 teaspoon
• 1 teaspoon of allspice
  1 teaspoon
• 1 teaspoon of ground cardamom
  1 teaspoon
• 2 chicken broth cubes
  2 cube
• 3 bay leaves
  3 leaf

Schritte

1. 1

   Boil the chicken in a pot over the fire, then add the broth cube and bay leaves.

   Benötigte Werkzeuge:

   Topf

   10 Min
2. 2

   In another pot, sauté the onion, garlic, and pepper, then add the spices, cloves, allspice, black pepper, and cardamom.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
3. 3

   After the chicken is cooked, add it to the onion mixture without the broth and sauté with the mixture until it absorbs the flavor.

   5 Min
4. 4

   Add the chicken broth to the mixture to absorb the same flavor, then remove the chicken from the pot.

   5 Min
5. 5

   In another pot, place the rice and add oil, then add the chicken water according to the appropriate amount (if the water is less, add more; if it is too much, do not add it all), and leave it on the fire until cooked.

   Benötigte Werkzeuge:

   Topf

   10 Min
6. 6

   Serve the rice on a large plate, distribute the chicken on top, and serve.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Grüner Pfefferpro 100g

Energie20 kcal

Proteine1 g

Gesamtfett0.2 g

Kohlenhydrate4.7 g

Gesamtzucker2 g

Ballaststoffe1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags