Ingrédients
Poulet1 Chicken
Riz2 Cup
Oignon3 Piece- Garlic Cloves6 Clove
Beurre2 Tablespoon- Cinnamon Sticks1
- Cloves1
- Cardamom Pods1
- Turmeric Powder1
Poivre noir moulu1- Mixed Spices to taste1
Sel1- Peeled Almonds and Raisins to taste1
Mesures
- 1
Boil the chicken in the traditional way, adding onion, a little whole spices, and salt.
10 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite
Couteau
Planche à découper - 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 minutes - 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 minutesMatériel requis:🍳Aluminum Foil - 5
Place the chicken on a plate and sprinkle it with turmeric along with a little chicken broth.
5 minutes - 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 minutes - 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 minutes - 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 minutes
Faits nutritionnels
Pouletpour 100gRizpour 100gOignonpour 100gBeurrepour 100gPoivre noir moulupour 100gSelpour 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.