Ingredients
- Chicken, cut with skin2 Chicken
White Onion4 pieces
Yogurt1 kilogram- Crushed garlic cloves10 cloves
- Cardamom pods4 pods
Cornstarch4 tablespoons- Egyptian rice, or basmati soaked in hot water3 cups
Vermicelli0.3 cup- Corn oil, or ghee0.3 cup
Salt2 tablespoons- Fried almonds and pine nuts for garnish0
Steps
- 1
In a pot over heat, place the chicken pieces with boiling water and remove any scum that appears. Chop one onion and add it along with the spices and cardamom and 1.5 tablespoons of salt. Reduce the heat, cover the pot, and let it simmer for an hour and a half.
90 minRequired Tools:
Pot - 2
In a stainless steel pot, combine the yogurt with one cup of cold water and the cornstarch or egg. Whisk well, then place the pot over heat and stir continuously over medium heat until it boils.
5 minRequired Tools:🍳Stainless Steel Pot - 3
Strain 4 cups of chicken broth and add it to the yogurt pot after it boils, then reduce the heat.
5 min - 4
Slice the onion thinly and add it to the yogurt. Let it sit for 30 minutes without covering the pot.
30 min - 5
Fry the garlic in a little oil, then add it to the pot and turn off the heat.
5 min - 6
In a pot over heat, add the remaining oil, fry the vermicelli until golden, then add 2 cups of chicken broth and 2 cups of boiling water, then add the drained rice. When it boils, reduce the heat and let it cook covered for 20 minutes.
30 minRequired Tools:Pot - 7
Remove the chicken and brown it. Serve the rice topped with the chicken and nuts, then pour the yogurt with onions into a separate dish.
5 min
Nutrition Facts
White Onionper 100gYogurtper 100gCornstarchper 100gVermicelliper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.