Zutaten
Hähnchen1 Chicken
Basmati-Reis2 Cup
Zwiebel2 Piece
Tomate2 Piece
Pfeffer2 Piece- Garlic Clove2 Clove
- Carrot, grated2 Piece
Tomatenmark2 Tablespoon- Chicken Stock Cube2 Cube
Kurkuma1 Teaspoon- Cinnamon Stick2 Stick
Lorbeerblatt2 Leaf- Loomi (Dried Black Lime)1 Piece
- Cardamom Seeds0
Kümmelsamen0- Clove Buds0
Koriander0
Wasser3 Cup
Schritte
- 1
In the pressure cooker over heat, heat the olive oil.
5 MinutenBenötigte Werkzeuge:
Dampkochtopf - 2
Wash the rice and soak for 10 minutes, then drain.
10 Minuten - 3
Chop the onion and garlic as desired, then add them to the oil and sauté.
5 Minuten - 4
Cut the chicken into 4 pieces and place them over the onion, stirring slightly.
5 Minuten - 5
Add all the spices and bay leaves, and stir the mixture until the chicken changes color.
5 Minuten - 6
Add the tomatoes, stock cubes, and tomato paste over the chicken and stir, then add a cup of water, cover the pot, and let it cook for 10 minutes after hearing the whistle.
10 Minuten - 7
Remove the lid of the pot, drain the broth, rice, and carrots, and mix them, then add the drained broth, chicken, and water to the rice and let it cook.
10 Minuten - 8
Leave the pot on the heat for 10 minutes after hearing the whistle.
10 Minuten - 9
Remove the pot from the heat, flip the Madghout onto a plate, then garnish with nuts and serve hot.
5 Minuten
Nährwertangaben
Hähnchenpro 100gBasmati-Reispro 100gZwiebelpro 100gTomatepro 100gPfefferpro 100gTomatenmarkpro 100gKurkumapro 100gLorbeerblattpro 100gKümmelsamenpro 100gKorianderpro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.