Chicken Mandi

Zaid Al-FarsiCuisinier

Ingrédients

• 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
• Sel
  0

Mesures

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.

   Matériel requis:

   🍳

   bowl

   30 minutes
2. 2

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

   Matériel requis:

   🍳

   bowl

   10 minutes
3. 3

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

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

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

   Matériel requis:

   🍳

   baking dish

   5 minutes
5. 5

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

   5 minutes
6. 6

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

   5 minutes
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.

   90 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* 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.

Caractéristiques et étiquettes diététiques