Zarbiyan Rice

Lina Al-SabahCuisinier

Ingrédients

• Half a chicken
  0.5 chicken
• 3 cups of Basmati rice
  3 cups
• 2 large onions
  2 onions
• Potatoes as desired
  0
• 6 large cloves of garlic, minced
  6 cloves
• 4 sticks of cinnamon
  4 sticks
• 4 cardamom pods
  4 pods
• 4 black peppercorns
  4 corns
• 4 cloves
  4
• 1 teaspoon of cumin
  1 teaspoon
• 1 teaspoon of curry
  1 teaspoon
• 1 teaspoon of black pepper
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• 2 cups of water
  2 cups
• 1/4 cup of vegetable oil for frying
  0.3 cup

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

   5 minutes
2. 2

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

   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).

   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 charcoal in the oil.

   5 minutes
7. 7

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

   75 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