Ingrédients
Poulet1 Chicken
Riz Basmati2 Cup
Oignon2 Piece
Tomate2 Piece
Poivre2 Piece- Garlic Clove2 Clove
- Carrot, grated2 Piece
Concentré de tomate2 Tablespoon- Chicken Stock Cube2 Cube
Curcuma1 Teaspoon- Cinnamon Stick2 Stick
Laurier2 Leaf- Loomi (Dried Black Lime)1 Piece
- Cardamom Seeds0
Cumin0- Clove Buds0
Coriandre0
Eau3 Cup
Mesures
- 1
In the pressure cooker over heat, heat the olive oil.
5 minutesMatériel requis:
Autocuiseur - 2
Wash the rice and soak for 10 minutes, then drain.
10 minutes - 3
Chop the onion and garlic as desired, then add them to the oil and sauté.
5 minutes - 4
Cut the chicken into 4 pieces and place them over the onion, stirring slightly.
5 minutes - 5
Add all the spices and bay leaves, and stir the mixture until the chicken changes color.
5 minutes - 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 minutes - 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 minutes - 8
Leave the pot on the heat for 10 minutes after hearing the whistle.
10 minutes - 9
Remove the pot from the heat, flip the Madghout onto a plate, then garnish with nuts and serve hot.
5 minutes
Faits nutritionnels
Pouletpour 100gRiz Basmatipour 100gOignonpour 100gTomatepour 100gPoivrepour 100gConcentré de tomatepour 100gCurcumapour 100gLaurierpour 100gCuminpour 100gCoriandrepour 100gEaupour 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.