Kuwaiti Maklouba

نهاد همدانKüchenchef

Zutaten

• 4 pieces of chicken
  4 piece
• 1 kilogram of Basmati rice
  1 kilogram
• 0.5 kilogram of eggplant
  0.5 kilogram
• 0.5 kilogram of potatoes
  0.5 kilogram
• 0.5 kilogram of tomatoes
  0.5 kilogram
• 1 large onion, sliced
  1 onion
• 1 teaspoon of shawarma spices
  1 teaspoon
• 2 bay leaves
  2 leaf
• 1 dried lime
  1 piece
• 1 teaspoon of ground cardamom
  1 teaspoon
• 1 teaspoon of black pepper
  1 teaspoon
• 1 liter of corn oil, for frying
  1 liter

Schritte

1. 1

   Boil the chicken with the dried lime, cardamom, bay leaves, spices, salt, and pepper.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

   Soak the rice for one hour.

   60 Min
3. 3

   Peel the eggplant and potatoes, then slice them into rounds and fry them, draining the oil.

   10 Min
4. 4

   Fry the onion pieces, then fry the chicken pieces.

   10 Min
5. 5

   Layer the pot with chicken first, then onion, potatoes, and eggplant.

   Benötigte Werkzeuge:

   Topf

   5 Min
6. 6

   Blend the tomatoes in the blender, add a little black pepper, then pour over the vegetables and chicken, and place the pot on low heat.

   Benötigte Werkzeuge:

   Mixer

   5 Min
7. 7

   Boil the rice in the chicken broth for 8 minutes, then drain the broth and place the rice over the chicken and vegetables, leaving it on the heat for 5 minutes.

   Benötigte Werkzeuge:

   Topf

   13 Min
8. 8

   After cooking, flip the pot onto a serving dish and serve.

   5 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags