Red Rice Kabsa

Defne ÖztongaCuisinier

Ingrédients

• 1 kilogram basmati rice, long grain soaked
  1 kilogram
• 1 chicken
  1 chicken
• 1/2 kilogram green bell pepper
  0.5 kilogram
• 3 tablespoons ghee
  3 tablespoons
• 1/2 kilogram carrots
  0.5 kilogram
• 3 cloves garlic, crushed
  3 cloves
• 3 tablespoons hot ketchup
  3 tablespoons
• 1 teaspoon paprika
  1 teaspoon
• 1 teaspoon salt and black pepper
  1 teaspoon
• 1 stick cinnamon
  1 stick
• 1 bay leaf
  1 leaf
• 3 cardamom pods
  3 pods
• Fried almonds or pine nuts for garnish
  0

Mesures

1. 1

   In a pot over the fire, boil the chicken well, adding cinnamon, bay leaf, and cardamom to remove any scum. Once cooked, set the chicken aside.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Clean the vegetables well, peel the garlic and finely chop it.

   Matériel requis:

   Couteau

   Planche à découper

   5 minutes
3. 3

   Peel the carrots and cut them into small moons, chop the bell pepper into small pieces.

   Matériel requis:

   Couteau

   Planche à découper

   5 minutes
4. 4

   Place the vegetables in a pot over the fire, add the chicken broth, ghee, paprika, ketchup, salt, and pepper, and leave it on the fire.

   Matériel requis:

   Marmite

   5 minutes
5. 5

   After the vegetables are cooked, add the rice and add water as needed.

   Matériel requis:

   Marmite

   5 minutes
6. 6

   Cover the pot until the rice is cooked and turns red.

   Matériel requis:

   Marmite

   5 minutes
7. 7

   Fry the chicken in olive oil, salt, and lemon.

   Matériel requis:

   Marmite

   5 minutes
8. 8

   Serve the kabsa in a bowl, distribute the fried chicken on top, then add the pine nuts and almonds, and serve.

   Matériel requis:

   🍳

   Bowl

   5 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques