Saudi Kabsa

Karim Al-KhatibKokk

Ingredienser

• Chicken, cut
  1 kilogram
• Basmati Ris
  3.5 cup
• Onion, chopped
  2 piece
• Tomato, chopped
  6 piece
• Soyasaus
  1 tablespoon
• Olje
  2 tablespoon
• Salt to taste
  0
• Karripulver
  1 teaspoon
• Svart pepper
  1 teaspoon
• Kurkuma
  1 teaspoon
• Chili
  1 teaspoon
• Kardemomme
  0
• Hibiscus leaves
  2 leaf
• Warm water
  3.5 cup

Trinn

1. 1

   In a pot over heat, heat the oil, then add the chopped onion and sauté until softened.

   Nødvendig utstyr:

   Kjele

   5 min
2. 2

   Add the chopped tomatoes over the onions and let it cook until thickened, then add salt, spices, cardamom, bay leaves, soy sauce, and chicken pieces, stirring the mixture until the chicken is half cooked.

   10 min
3. 3

   Add the rice and water over the chicken, stir the mixture, then cover the pot and place it over high heat to bring the water to a boil, then reduce the heat and let it cook.

   10 min
4. 4

   Remove the pot from the heat, pour the Saudi Kabsa into a large dish, and serve hot.

   5 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Basmati Risper 100g

Energi365 kcal

Protein8 g

Total fett0.6 g

Karbohydrat80 g

Kostfiber1 g

Sukkerarter totalt0.1 g

Soyasausper 100g

Energi53 kcal

Protein8 g

Total fett0.1 g

Karbohydrat6 g

الملح5 g

Oljeper 100g

Energi884 kcal

Total fett100 g

Karripulverper 100g

Energi325 kcal

Protein12 g

Total fett9 g

Karbohydrat65 g

Kostfiber25 g

Sukkerarter totalt3 g

Svart pepperper 100g

Energi250 kcal

Protein10 g

Total fett4 g

Karbohydrat64 g

Kostfiber25 g

Kurkumaper 100g

Energi354 kcal

Protein7.83 g

Total fett9.88 g

Karbohydrat64.93 g

Kostfiber22.7 g

Sukkerarter totalt3.2 g

Chiliper 100g

Energi318 kcal

Protein12 g

Total fett13 g

Karbohydrat55 g

Kostfiber9 g

Kardemommeper 100g

Energi311 kcal

Protein10.8 g

Total fett6.7 g

Karbohydrat68.5 g

Kostfiber28 g

Sukkerarter totalt0.5 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger