Ingredienti
Pollo1 Chicken
Riso2 Cup
Cipolla3 Piece- Garlic Cloves6 Clove
Burro2 Tablespoon- Cinnamon Sticks1
- Cloves1
- Cardamom Pods1
- Turmeric Powder1
Pepe nero macinato1- Mixed Spices to taste1
Sale1- Peeled Almonds and Raisins to taste1
Passi
- 1
Boil the chicken in the traditional way, adding onion, a little whole spices, and salt.
10 minUtensili necessari:
Pentola - 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 minUtensili necessari:Pentola
Coltello
Tagliere - 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 minUtensili necessari:🍳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
Fatti nutrizionali
Polloper 100gRisoper 100gCipollaper 100gBurroper 100gPepe nero macinatoper 100gSaleper 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.