Chicken Mandi

Zaid Al-FarsiCocinero

Ingredientes

• 1 whole chicken, cut
  1 chicken
• 2 cups rice
  2 cup
• 2 onions, sliced
  2 onion
• 2 tablespoons garlic, minced
  2 tablespoon
• 1/2 cup fresh lemon juice
  0.5 cup
• 1 tablespoon ghee
  1 tablespoon
• 5 cardamom pods
  5 pod
• 5 cloves
  5 clove
• 3 cinnamon sticks
  3 stick
• 1 teaspoon saffron
  1 teaspoon
• 1/2 teaspoon black pepper
  0.5 teaspoon
• 1/2 teaspoon red pepper
  0.5 teaspoon
• Sal
  0

Pasos

1. 1

   After washing the chicken pieces, soak them in a bowl with salt, black pepper, red pepper, minced garlic, and lemon for half an hour.

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   bowl

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2. 2

   Wash the rice and soak it in water for 10 minutes, then drain.

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   bowl

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3. 3

   Fry the onion slices in ghee until golden. Add the drained rice and stir over medium heat for 5 minutes.

   Herramientas necesarias:

   Sartén

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4. 4

   Pour the onions and rice into a baking dish and add 2 cups of water with salt, cardamom, cloves, cinnamon, and saffron.

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   baking dish

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5. 5

   Cover the baking dish with aluminum foil and poke multiple holes in it with a knife.

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6. 6

   Place the chicken pieces on the open holes. Cover the chicken with aluminum foil again. Seal tightly at the edges.

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7. 7

   Place the dish in a preheated oven at 150 degrees Celsius for an hour and a half until the chicken and rice are cooked.

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas