Zutaten
- 2 cups basmati rice2 cup
- 1 chicken cut into 4 pieces1 chicken
- 1 cauliflower1 head
- 1 carrot1 piece
- 2 potatoes2 pieces
- Spices: 2 tsp mixed spice2 teaspoon
Süßes Gewürz0
Schwarzer Pfeffer0- 5 cloves5 cloves
- 1.5 tsp ground cardamom1.5 teaspoon
- 0.5 tsp turmeric0.5 teaspoon
- Nutmeg, a pinch of a small piece0
- Safflower, 0.5 tsp0.5 teaspoon
- 1 chicken broth cube1 cube
Salz0- Ghee or oil as desired0
Schritte
- 1
Boil the chicken and add the spices after removing the scum and adding the onion.
10 MinBenötigte Werkzeuge:🍳Pot - 2
Cut the vegetables in your preferred shape and fry them in deep oil, then drain them from the oil.
10 MinBenötigte Werkzeuge:
Messer
Schneidebrett - 3
Prepare the chicken after draining it from the boiling water and place it at the bottom of the pot with a small spoon of ghee and a sprinkle of the spices mentioned above and a pinch of salt.
5 Min - 4
Add the fried vegetables and a sprinkle of spices like the chicken.
5 Min - 5
Prepare the drained chicken broth and add about 2 cups with the chicken broth cube, a sprinkle of spices, a squeeze of lemon, and a pinch of salt.
5 Min - 6
Let it boil on low heat for 10 to 15 minutes.
15 Min - 7
Add the soaked and drained rice seasoned with all the remaining spices and turmeric and safflower and 2 teaspoons of salt.
5 Min - 8
The broth should cover the rice by about 1 cm.
5 Min - 9
Leave it on high heat to boil until the water evaporates, then transfer it to very low heat until fully cooked.
10 Min - 10
You can add a splash of water if the rice is still hard.
5 Min - 11
Finally, melt 1 tablespoon of ghee and a little oil on top of the rice.
5 Min
Nährwertangaben
Süßes Gewürzpro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.