Zutaten
Hähnchen1 Chicken
Reis2 Cup
Zwiebel3 Piece- Garlic Cloves6 Clove
Butter2 Tablespoon- Cinnamon Sticks1
- Cloves1
- Cardamom Pods1
- Turmeric Powder1
Gemahlener schwarzer Pfeffer1- Mixed Spices to taste1
Salz1- Peeled Almonds and Raisins to taste1
Schritte
- 1
Boil the chicken in the traditional way, adding onion, a little whole spices, and salt.
10 MinBenötigte Werkzeuge:
Topf - 2
Finely chop the onion and garlic, add the onion to the pot with oil and butter, sauté, then add the garlic and spices.
10 MinBenötigte Werkzeuge:Topf
Messer
Schneidebrett - 3
Drain the rice from the water, add it over the onion, garlic, and spices, sauté the rice, and add ground spices and salt except for the turmeric, then add the chicken broth to the rice.
10 Min - 4
Turn off the heat under the pot, then tightly cover it with aluminum foil, puncturing the foil with a toothpick in 8 scattered holes.
5 MinBenötigte Werkzeuge:🍳Aluminum Foil - 5
Place the chicken on a plate and sprinkle it with turmeric along with a little chicken broth.
5 Min - 6
Place the chicken and remaining broth on the aluminum foil, cover it with another layer of foil, seal it tightly, then place the pot in the oven for one hour.
60 Min - 7
After one hour, remove the pot from the oven, heat charcoal, then open the foil from one side, place the charcoal in a cup wrapped in foil with a little oil.
5 Min - 8
Place the cup under the second layer of foil and close it quickly, let it sit for 5 minutes, then serve the rice on a platter and top it with the chicken and fried nuts.
5 Min
Nährwertangaben
Hähnchenpro 100gReispro 100gZwiebelpro 100gButterpro 100gGemahlener schwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.