Ingredienti
Pollo1 Chicken
Riso Basmati1 Kilogram- Tomatoes, chopped0.5 Kilogram
- Medium onion, finely chopped1 Piece
Peperoncino1 Piece- Garlic, sliced thinly3 Cloves
Olio1 Tablespoon- Salt and pepper to taste0
- A pinch of cinnamon0
- A pinch of cloves0
- A pinch of cumin0
Foglia di alloro1 Leaf
Cardamomo1 Piece- Chinese spices0
- Hot water1.5 Liters
- Chicken broth cube1 Cube
Passi
- 1
In a pot over the heat, sauté the chopped onion in a little oil until it softens.
5 minUtensili necessari:
Pentola - 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 min - 3
Place the chopped tomatoes in the blender and blend slightly, then add to the chicken and let it cook for 10 minutes.
10 minUtensili necessari:
Frullatore - 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 min - 5
Leave the rice on high heat until it boils, then reduce the heat and let the pot cook completely for 25 minutes.
25 min - 6
Remove the pot from the heat, serve the kabsa on a plate, and enjoy hot.
5 min
Fatti nutrizionali
Polloper 100gRiso Basmatiper 100gPeperoncinoper 100gOlioper 100gFoglia di alloroper 100gCardamomoper 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.