Zarbiyan Rice

عوضية شاهينCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Marmite

   Couteau

   5 minutes
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.

   Matériel requis:

   Cuillère

   5 minutes
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 minutes
4. 4

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

   Matériel requis:

   Marmite

   10 minutes
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 minutes
6. 6

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

   5 minutes
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 minutes

Faits nutritionnels

* 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