Ingredienser
- 1 chicken, cut into four pieces or 4 large pieces of lamb as desired1 دجاجة
- 3 cups basmati rice, soaked in boiling water3 كوب
- 2 large white onions2 حبة
- 1 red bell pepper1 حبة
- 1 green bell pepper1 حبة
- 1 yellow bell pepper1 حبة
- 3 carrots3 حبة
- 1/4 cup corn oil0.3 كوب
- 3 dried limes3 حبة
- 5 teaspoons tomato paste5 ملعقة صغيرة
- 2 tablespoons kabsa spices, ground kabsa2 ملعقة كبيرة
- 2 tablespoons kabsa spices2 ملعقة كبيرة
- 1 tablespoon mixed spices1 ملعقة كبيرة
- 1 teaspoon cumin1 ملعقة صغيرة
- 2 cinnamon sticks2 عود
- 5 cardamom pods5 حبة
- Fried almonds and pine nuts for garnish0
Steg
- 1
In a pot on the stove, place the chicken or meat, then add boiling water, remove the scum, and add a tablespoon of ground kabsa spice, half a tablespoon of mixed spice, kabsa spice, cardamom, cinnamon, dried lime, salt, and a chopped onion, then close the pot and leave it on medium heat for an hour.
60 minNödvändiga verktyg:
Kastrull - 2
Slice the onion, green bell pepper, red bell pepper, and yellow bell pepper.
5 minNödvändiga verktyg:
Kniv - 3
In a pot on the stove, add the oil and then the onion, stir until it wilts, then add the bell peppers in their colors and stir.
5 minNödvändiga verktyg:
Kastrull - 4
Grate the carrots and then add them to the pot with the onion, stirring continuously for 10 minutes, then add the sauce and the remaining spices and mix well.
10 minNödvändiga verktyg:
Rivjärn - 5
Strain the chicken broth and add four cups to the vegetables.
5 min - 6
Strain the rice, add it to the pot, and after five minutes, reduce the heat and let it simmer for 20 minutes.
20 min - 7
Stir the mixture from the bottom to the top to distribute the vegetables with the rice.
5 min - 8
Remove the chicken and place it in a baking tray to brown the top.
10 min - 9
Serve the rice topped with the chicken or meat, then garnish with pine nuts and almonds.
5 min
Näringsvärde
* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.

