Ingredjenti
Ċanga1 Chicken- Long-grain rice, soaked for one hour2 Cup
- Tomatoes5 Piece
Peprina sħiħa2 Piece
Sos Tabasco0.3 Can- Garlic cloves2 Clove
Lemon2 Piece
Żejt tal-qamħ0.5 Cup
Speċijiet ta' Kabsa1 Tablespoon- Cinnamon stick2 Stick
- Loomi (dried black lime)1 Piece
Bżar1 Piece- Cloves10 Piece
Bżar iswed10 Piece
Kardamomu10 Piece
Kummin1 Teaspoon- Raisins, for garnish0.3 Cup
Passi
- 1
For the kabsa sauce, peel the tomatoes and place them in the blender along with the hot green pepper, the juice of one lemon, salt, Tabasco sauce, and garlic. Blend until the ingredients are mixed, then place in a deep dish and refrigerate.
recipe.minutesGħodda meħtieġa:
Blender - 2
Boil the chicken with the spices (cinnamon, loomi, black pepper, cloves, onion, 1 tomato cut into four, cardamom, and kabsa spices). After 45 minutes, remove the chicken from the pot and strain the broth.
recipe.minutesGħodda meħtieġa:
Kazzola - 3
Squeeze lemon juice over the chicken and brown it in the oven.
recipe.minutesGħodda meħtieġa:
Forn - 4
In the pot, add the oil and a teaspoon of cumin seeds.
recipe.minutesGħodda meħtieġa:
Kazzola - 5
Drain the rice and add it to the oil, stirring slowly until the rice is slightly fried. Then add 3 cups of chicken broth and leave the rice on high heat until the grains appear. Cover the pot, reduce the heat, and let the rice cook. Let the rice rest for a quarter of an hour after turning off the heat, then stir and serve.
recipe.minutesGħodda meħtieġa:
Kazzola
Fatti tan-Nutrizzjoni
* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

