Ingrédients
Cuisse de poulet1 kilogram
Riz Basmati2 cup
Huile4 tablespoon
Sel1 teaspoon
Safran1 teaspoon- Small onion1 piece
Laurier1 leaf
Clou de girofle1 piece- Cinnamon stick1 stick
- Black peppercorns0
Sauce3 tablespoon
Citron2 piece- Ground saffron1 teaspoon
Eau5 cup- Barberry3 tablespoon
Huile d'olive1 teaspoon
Sucre0 pinch
Mesures
- 1
In a pot over heat, heat the oil, add the chicken thighs with the spices and brown the chicken slightly.
5 minutesMatériel requis:
Marmite - 2
Cover the pot and let it simmer for half an hour to steam, then remove the spices.
30 minutes - 3
Mix the sauce ingredients except for the lemon, then add to the chicken, and let it cook until the chicken is done.
5 minutes - 4
Add the lemon and let it cook for another 5 minutes.
5 minutes - 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 minutes - 6
Serve the rice on a plate and serve hot.
5 minutes - 7
Optional: Sauté the barberry in olive oil and sugar for one minute over medium heat and serve with the rice.
1 minutes
Faits nutritionnels
Cuisse de pouletpour 100gRiz Basmatipour 100gHuilepour 100gSelpour 100gSafranpour 100gLaurierpour 100gClou de giroflepour 100gSaucepour 100gCitronpour 100gEaupour 100gHuile d'olivepour 100gSucrepour 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.