Ingredjenti
Ċanga1 piece
Riz2 cups
Bajdunġal2 pieces- Medium-sized Potatoes3 pieces
Zucchini2 pieces- Carrots2 pieces
Salt0
Bżar iswed0
Speċijiet0
Ħobż tal-krema1 tablespoon
Majoneż1 tablespoon
Krema170 grams
Passi
- 1
Cut the eggplant, carrots, zucchini, and potatoes into cubes or long strips, fry in oil until golden, and set aside.
5 minGħodda meħtieġa:
Pan - 2
Cut and wash the chicken, remove the skin, and place it in a pot with boiling water along with some spices, black pepper, salt, and oil, and let it cook until done.
10 minGħodda meħtieġa:
Kazzola - 3
Drain the chicken, wash it with cold water, remove the bones, and cut the chicken into thin pieces.
5 min - 4
Wash the rice, cook it in the broth left after cooking the chicken, and let it simmer until done.
10 min - 5
Take half of the rice and place it in a tray, press it down, then start layering the fried vegetables and chicken, and top with the remaining rice, pressing it down again.
5 min - 6
Mix the cream cheese, mayonnaise, and cream, spread the mixture over the rice, and place it in the oven at 180 degrees Celsius for 10 minutes or until golden brown.
10 minGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Ċangagħal kull 100gRizgħal kull 100gBajdunġalgħal kull 100gZucchinigħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gSpeċijietgħal kull 100gĦobż tal-kremagħal kull 100gMajoneżgħal kull 100gKremagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.