Ingredients
Chicken Thigh1 kilogram
Basmati Rice2 cup
Oil4 tablespoon
Salt1 teaspoon
Saffron1 teaspoon- Small onion1 piece
Bay Leaf1 leaf
Clove1 piece- Cinnamon stick1 stick
- Black peppercorns0
Sauce3 tablespoon
Lemon2 piece- Ground saffron1 teaspoon
Water5 cup- Barberry3 tablespoon
Olive oil1 teaspoon
Sugar0 pinch
Steps
- 1
In a pot over heat, heat the oil, add the chicken thighs with the spices and brown the chicken slightly.
5 minRequired Tools:
Pot - 2
Cover the pot and let it simmer for half an hour to steam, then remove the spices.
30 min - 3
Mix the sauce ingredients except for the lemon, then add to the chicken, and let it cook until the chicken is done.
5 min - 4
Add the lemon and let it cook for another 5 minutes.
5 min - 5
Cook the rice with salt and water for 20 minutes until done, then add the soaked saffron and cover the pot for 10 minutes.
20 min - 6
Serve the rice on a plate and serve hot.
5 min - 7
Optional: Sauté the barberry in olive oil and sugar for one minute over medium heat and serve with the rice.
1 min
Nutrition Facts
Chicken Thighper 100gBasmati Riceper 100gOilper 100gSaltper 100gSaffronper 100gBay Leafper 100gCloveper 100gSauceper 100gLemonper 100gWaterper 100gOlive oilper 100gSugarper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.