Ingrédients
Poulet poitrine1 kilogram
Ghee3 tablespoons
Oignon2 medium-sized
Ail5 cloves
Gingembre frais1 tablespoon
Eau2 cups
Yaourt1 cup
Épices de Kabsa3 tablespoons- Chicken broth cube2 cubes
- Tomatoes3 medium-sized
Riz Basmati2 cups
Cardamome5 pieces- Cloves5 pieces
Poivre noir5 pieces- Cinnamon stick5 pieces
Sel0 to taste- Eau7 cups
Safran0.5 teaspoon
Mesures
- 1
In a pot over the heat, heat two tablespoons of ghee, then add the onion and sauté until golden brown.
5 minutesMatériel requis:
Marmite - 2
Cut the chicken breasts into medium-sized cubes and sauté briefly, then set aside.
5 minutes - 3
Add the garlic and ginger, water, yogurt, spices, broth cubes, and diced tomatoes, and let it boil while stirring. Cover and let it simmer for 20 minutes, stirring occasionally.
20 minutes - 4
Remove the mixture from the heat and blend well using the Kenwood 'Major Titanium' kitchen machine, then return it to the pot. Add the sautéed chicken pieces and let the mixture simmer on low heat for an hour or until cooked through.
60 minutesMatériel requis:
Blender - 5
In a pot over the heat, place the rice with the spices and salt in water and cook for 8-10 minutes or until the rice is fully cooked, then remove and drain.
10 minutesMatériel requis:Marmite - 6
In a large pot over the heat, melt a tablespoon of ghee and add half of the cooked rice, then the chicken mixture on top, followed by the remaining rice.
5 minutesMatériel requis:Marmite - 7
Sprinkle the saffron mixture and rose water over the rice.
5 minutes - 8
Cover the pot and let it simmer on low heat for 25 minutes.
25 minutes
Faits nutritionnels
Poulet poitrinepour 100gGheepour 100gOignonpour 100gAilpour 100gGingembre fraispour 100gEaupour 100gYaourtpour 100gÉpices de Kabsapour 100gRiz Basmatipour 100gCardamomepour 100gPoivre noirpour 100gSelpour 100gEaupour 100gSafranpour 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.