Ingredienti
Petto di pollo1 kilogram
Ghee3 tablespoons
Cipolla2 medium-sized
Aglio5 cloves
Zenzero fresco1 tablespoon
Acqua2 cups
Yogurt1 cup
Spezie per Kabsa3 tablespoons- Chicken broth cube2 cubes
- Tomatoes3 medium-sized
Riso Basmati2 cups
Cardamomo5 pieces- Cloves5 pieces
Pepe nero5 pieces- Cinnamon stick5 pieces
Sale0 to taste- Acqua7 cups
Zafferano0.5 teaspoon
Passi
- 1
In a pot over the heat, heat two tablespoons of ghee, then add the onion and sauté until golden brown.
5 minUtensili necessari:
Pentola - 2
Cut the chicken breasts into medium-sized cubes and sauté briefly, then set aside.
5 min - 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 min - 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 minUtensili necessari:
Frullatore - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 7
Sprinkle the saffron mixture and rose water over the rice.
5 min - 8
Cover the pot and let it simmer on low heat for 25 minutes.
25 min
Fatti nutrizionali
Petto di polloper 100gGheeper 100gCipollaper 100gAglioper 100gZenzero frescoper 100gAcquaper 100gYogurtper 100gSpezie per Kabsaper 100gRiso Basmatiper 100gCardamomoper 100gPepe neroper 100gSaleper 100gAcquaper 100gZafferanoper 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.