Ingredjenti
Ċanga1 Chicken
Riz Basmati1 Kilogram- Tomatoes, chopped0.5 Kilogram
- Medium onion, finely chopped1 Piece
Peprina sħiħa1 Piece- Garlic, sliced thinly3 Cloves
Żejt1 Tablespoon- Salt and pepper to taste0
- A pinch of cinnamon0
- A pinch of cloves0
- A pinch of cumin0
Fjura tal-laurel1 Leaf
Kardamomu1 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.minutes - 3
Place the chopped tomatoes in the blender and blend slightly, then add to the chicken and let it cook for 10 minutes.
recipe.minutesGħodda meħtieġa:
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.
recipe.minutes - 5
Leave the rice on high heat until it boils, then reduce the heat and let the pot cook completely for 25 minutes.
recipe.minutes - 6
Remove the pot from the heat, serve the kabsa on a plate, and enjoy hot.
recipe.minutes
Fatti tan-Nutrizzjoni
Ċangagħal kull 100gRiz Basmatigħal kull 100gPeprina sħiħagħal kull 100gŻejtgħal kull 100gFjura tal-laurelgħal kull 100gKardamomugħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.