Ingrédients
Poulet1 Chicken
Riz Basmati1 Kilogram- Tomatoes, chopped0.5 Kilogram
- Medium onion, finely chopped1 Piece
Piment fort1 Piece- Garlic, sliced thinly3 Cloves
Huile1 Tablespoon- Salt and pepper to taste0
- A pinch of cinnamon0
- A pinch of cloves0
- A pinch of cumin0
Laurier1 Leaf
Cardamome1 Piece- Chinese spices0
- Hot water1.5 Liters
- Chicken broth cube1 Cube
Mesures
- 1
In a pot over the heat, sauté the chopped onion in a little oil until it softens.
5 minutesMatériel requis:
Marmite - 2
Cut the chicken into 8 pieces, clean and wash it, then place it over the onion and add the spices, frying the mixture with the onion.
10 minutes - 3
Place the chopped tomatoes in the blender and blend slightly, then add to the chicken and let it cook for 10 minutes.
10 minutesMatériel requis:
Blender - 4
Add the boiling water and chicken broth cube over the sauce and keep the pot on the heat until it boils, then add the rice, ensuring the water is about 1 cm above the rice.
10 minutes - 5
Leave the rice on high heat until it boils, then reduce the heat and let the pot cook completely for 25 minutes.
25 minutes - 6
Remove the pot from the heat, serve the kabsa on a plate, and enjoy hot.
5 minutes
Faits nutritionnels
Pouletpour 100gRiz Basmatipour 100gPiment fortpour 100gHuilepour 100gLaurierpour 100gCardamomepour 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.