Ingredients:-
-2 Chicken cut in half.
-4 Cups of Long Grain Rice.
-2 Heads of Red onion, finely chopped
-4 Sliced Garlic Cloves.
-2 Fresh Green Peppers, cut into small pieces.
-3 Tomatoes, cut into small pieces and chopped.
-Two sticks of Hot Green Pepper.
-A Pinch of Coriander.
-Dill as desired.
-A Cup of Olive Oil or Corn.
-1 Tablespoon of Salt.
-A Teaspoon of Black Pepper.
-A Teaspoon of Red Pepper.
-A Teaspoon of Black Lemon Powder.
-One Tablespoon of Mixed Spices.
-A Teaspoon of Grated Ginger.
-5 Cardamom Grains.
-Cinnamon Stick.
-Two Bay Leaves.
-Tomato Roast.
-Eggplant Rings.
-Fried Pine Nuts.
How to prepare:-
-Wash the chicken well and leave it aside.
-Put a large saucepan on the stove and put the oil in it until it gets hot.
-Add the onion and sauté until it turns dark brown.
-Add garlic and green pepper and stir.
-Add ginger and tomatoes.
-Add the unground spices and stir.
-Add the chicken and stir them together.
-Add hot water, green coriander and dill.
-Leave them on medium heat from 40 to 45 minutes until the chicken is cooked.
-Remove the chicken from the fire, then fry it in the ghee and put it on the side.
-Add the washed and soaked rice, cardamom and bay leaves, filter it and put it on the soup.
-Leave it on high heat until the water dries.
Dedicate the fire from 20 to 30 minutes.
-Meanwhile, fry the eggplant, grill the tomatoes, pepper sticks, and roast the pine nuts.
-Pour rice, chicken over it, decorate it, and add parsley to the face.
0 Comments: