Ingredients
- Skinless chicken breast or a whole cut-up chicken1 kilogram
- Rice, soaked for half an hour and drained3 cup
Vermicelli0.5 cup- Onion, sliced2 piece
- Tomato, sliced2 piece
- Potato, sliced2 piece
- Carrot, sliced2 piece
- Eggplant, sliced2 piece
Cauliflower0.5 kilogram
Ghee1 tablespoon- Chicken broth cube, Maggi1 cube
Salt1 teaspoon
Black Pepper1 teaspoon
White Pepper0.3 teaspoon
Steps
- 1
In a pot over the heat, fry all the vegetables except the tomatoes.
5 minRequired Tools:
Pot
Frying Pan - 2
In another pot, fry the chicken with a little oil, stirring continuously and covering until cooked.
10 minRequired Tools:Pot - 3
Fry the vermicelli in a tablespoon of ghee, then add the rice and stir well. Add salt, black and white pepper to taste.
5 minRequired Tools:Frying Pan - 4
In another pot, place the raw tomatoes, then add the remaining vegetables and chicken, arranging them according to taste in the pot. Then add the rice and vermicelli to the vegetables and add water according to the amount of rice with the broth cube.
10 minRequired Tools:Pot - 5
Reduce the heat very low and let the pot sit for about 45 minutes on low heat until everything is cooked together, then serve.
45 minRequired Tools:Pot
Nutrition Facts
Vermicelliper 100gCauliflowerper 100gGheeper 100gSaltper 100gBlack Pepperper 100gWhite Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.