Chicken Majboos

Sami TrabelsiCuisinier

Ingrédients

• 2 cups of rice
  2 cup
• 1 chicken, cut into large pieces
  1 chicken
• 2 medium-sized potatoes, cut into large pieces
  2 potato
• 2 large onions, finely chopped
  2 onion
• 1 medium-sized tomato, crushed
  1 tomato
• 3 sticks of cinnamon
  3 stick
• 4 cardamom pods
  4 pod
• 1 teaspoon of turmeric
  1 teaspoon
• 2 tablespoons of vegetable oil
  2 tablespoon
• A pinch of spice
  0
• Salt to taste
  0
• Vegetable oil for frying
  0
• For garnish: 1 large tomato, sliced
  1 tomato
• 1 boiled egg, sliced
  1 egg

Mesures

1. 1

   Soak the rice after washing it well for half an hour.

   Matériel requis:

   🍳

   Bowl

   30 minutes
2. 2

   Fry the chopped onions in a little vegetable oil until they turn golden. Add a cup of water, salt, spices, cinnamon sticks, cardamom pods, and then the chicken pieces and stir.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   Add enough water to cover all the contents of the pot. Cover and cook on medium heat until the water boils, then reduce the heat and let it simmer. Add more water if needed.

   10 minutes
4. 4

   When the chicken pieces are cooked, remove them from the pot and set them aside.

   5 minutes
5. 5

   In the chicken broth pot, add the drained rice and add some water if needed to properly cover the rice and leave it on high heat.

   10 minutes
6. 6

   When the water with the rice boils, add the crushed tomato and turmeric, stir a little, then cover the pot, reduce the heat, and let it cook.

   10 minutes
7. 7

   In the meantime, fry the potato sticks in vegetable oil and set them aside. Then fry the chicken pieces a little to brown their surface.

   Matériel requis:

   Poêle à frire

   10 minutes
8. 8

   When the rice is cooked, pour it into a serving dish and add the fried potato sticks on top, followed by the chicken pieces.

   5 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques