Ingredienti
Pollo1 Chicken
Riso Basmati2 Cup
Cipolla2 Piece
Pomodoro2 Piece
Pepe2 Piece- Garlic Clove2 Clove
- Carrot, grated2 Piece
Concentrato di pomodoro2 Tablespoon- Chicken Stock Cube2 Cube
Curcuma1 Teaspoon- Cinnamon Stick2 Stick
Foglia di alloro2 Leaf- Loomi (Dried Black Lime)1 Piece
- Cardamom Seeds0
Semi di cumino0- Clove Buds0
Coriandolo0
Acqua3 Cup
Passi
- 1
In the pressure cooker over heat, heat the olive oil.
5 minutiUtensili necessari:
Pentola a pressione - 2
Wash the rice and soak for 10 minutes, then drain.
10 minuti - 3
Chop the onion and garlic as desired, then add them to the oil and sauté.
5 minuti - 4
Cut the chicken into 4 pieces and place them over the onion, stirring slightly.
5 minuti - 5
Add all the spices and bay leaves, and stir the mixture until the chicken changes color.
5 minuti - 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 minuti - 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 minuti - 8
Leave the pot on the heat for 10 minutes after hearing the whistle.
10 minuti - 9
Remove the pot from the heat, flip the Madghout onto a plate, then garnish with nuts and serve hot.
5 minuti
Fatti nutrizionali
Polloper 100gRiso Basmatiper 100gCipollaper 100gPomodoroper 100gPepeper 100gConcentrato di pomodoroper 100gCurcumaper 100gFoglia di alloroper 100gSemi di cuminoper 100gCoriandoloper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.