Ingrédients
Steak de poulet1 kg- Frozen Peas and Carrots0.5 packet
Huile de maïs0.3 cup
Cube Maggi1- Hot Water2.5 cups
Farine1.5 tbsp
Citron1
Poivre noir0
Muscade0.5 tsp
Cardamome moulue0.3 tsp
Sel0- Soaked and Drained Rice2 cups
- Cube Maggi1
- Huile de maïs2 tbsp
Curcuma0.5 tsp- Regular Spice0
- Muscade0.5 tsp
Cardamome0.3 tsp- Sel0
Mesures
- 1
Season the chicken with the mentioned spices and half a lemon, then heat oil in a frying pan and dissolve the Maggi cube in it.
5 minutesMatériel requis:
Poêle à frire - 2
Add the chicken pieces to the oil and brown them on both sides.
10 minutes - 3
Once the chicken is browned, set it aside. In the same pan, add the peas and carrots, stir them with a pinch of spices and flour, then add the water and let it boil until the carrots and peas are cooked with a squeeze of lemon. You may add more water if needed.
10 minutes - 4
Add the chicken back to the peas and let it boil for a minute until ready.
1 minutes - 5
For the rice, dissolve the Maggi cube in the oil (about 2 tbsp), then add the soaked and washed rice, followed by the mentioned spices and water.
5 minutesMatériel requis:
Marmite - 6
The water should cover the rice by 1 cm. Initially, let it boil on high heat, and when the water dries up, reduce to low heat until fully cooked.
10 minutes
Faits nutritionnels
Steak de pouletpour 100gHuile de maïspour 100gCube Maggipour 100gFarinepour 100gCitronpour 100gPoivre noirpour 100gMuscadepour 100gCardamome mouluepour 100gSelpour 100gCube Maggipour 100gHuile de maïspour 100gCurcumapour 100gMuscadepour 100gCardamomepour 100gSelpour 100g* 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.