Zarbiyan Rice

عوضية شاهينKüchenchef

Zutaten

• 1/2 chicken
  0.5 chicken
• 3 cups basmati rice
  3 cup
• 2 large onions
  2 onion
• Potatoes as desired
  0
• 6 large cloves of garlic, minced
  6 clove
• 4 sticks of cinnamon
  4 stick
• 4 cardamom pods
  4 pod
• 4 black peppercorns
  4 piece
• 4 cloves
  4 piece
• 1 teaspoon cumin
  1 teaspoon
• 1 teaspoon curry
  1 teaspoon
• 1 teaspoon black pepper
  1 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 2 cups water
  2 cup
• Vegetable oil for frying
  0

Schritte

1. 1

   Cut the chicken into two pieces, peel the potatoes, cut them in half and place them in the pot, add the spices and garlic, mix together and set aside.

   Benötigte Werkzeuge:

   Topf

   Messer

   5 Min
2. 2

   Slice the onions into long strips and fry until they turn black, then add water, set aside while continuing to stir and press the onions with the spoon until the water turns dark brown, discard the burnt onions and keep only the water.

   Benötigte Werkzeuge:

   Löffel

   5 Min
3. 3

   Add the onion water to the previous ingredients in the pot along with an additional cup of water, stir the mixture over heat for 10 to 15 minutes until the ingredients turn brown.

   15 Min
4. 4

   Boil the rice in another pot, with an appropriate amount of water, salt, and oil (boil until it is half cooked only).

   Benötigte Werkzeuge:

   Topf

   10 Min
5. 5

   Add a layer of rice over the previous chicken mixture in the pot, then sprinkle two tablespoons of onion oil over the rice layer.

   5 Min
6. 6

   Then in a small cup, put a little oil, place a burning coal in the oil.

   5 Min
7. 7

   Place the cup in the pot and cover the pot quickly, leave it on low heat for an hour and a quarter, then serve.

   60 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags