Ingredienti
Pollo1 kilogram
Cipolla2 medium size
Pomodoro3 pieces
Carota1 piece
Riso Basmati4 cup
Olio4 tablespoons
Acqua1 liter- Cinnamon Sticks1 sticks
- Cardamom Pods0
Sale0- Raisins3 tablespoons
- Roasted Pine Nuts2 tablespoons
- Cipolla1 piece
Passi
- 1
Add oil to the pot, add the onion and sauté until it softens, then add the tomatoes and stir well until the tomato cubes soften.
5 minutiUtensili necessari:
Pentola - 2
Add the chicken with the cinnamon sticks, cardamom, and salt, then add the water and let the pot simmer for an hour or until the chicken is cooked.
60 minuti - 3
Remove the chicken from the water, place it on a tray and put it in the oven to brown, then add the rice and carrot to the remaining water in the pot and let it boil on high heat for five minutes, then reduce the heat and let the rice cook.
10 minutiUtensili necessari:
Forno - 4
When the rice is cooked, add the raisins, fried onion, and pine nuts on top of the pot and let it sit for a quarter of an hour on low heat, then stir.
15 minuti - 5
Serve the rice on a large serving dish with the chicken in the center, then enjoy the kabsa, bon appétit.
5 minuti
Fatti nutrizionali
Polloper 100gCipollaper 100gPomodoroper 100gCarotaper 100gRiso Basmatiper 100gOlioper 100gAcquaper 100gSaleper 100gCipollaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.