- 5 tablespoons butter (or plain oil)
- 1 carrot
- 1,5 cups of water basin or year-round pearl
- 1 pinch of saffron (or aspirin)
- 1 teaspoon milk
- 2-3 cloves
- 1 stick cinnamon
- 1 bay leaf
- 1,5 tea spoon salt
- 4 pieces boneless chicken hips
- 3 tablespoon yogurt
- 1 meal spoon strained yogurt
- 5 tablespoons olive oil
- 1,5 tea spoon ginger (crushed)
- 3 tooth crushed garlic
- 1 tea spoon crushed cardamom
- 1,5 tea spoon powder coriander
- 1 tea spoon cumin
- 1 tea spoon freshly ground black pepper
- 1 tea spoon powder red pepper
- 1 sweet spoon salt
For the chicken:
If yes, use plain oil. If you can not find plain oil, you can also use butter. Take care not to cook the rice too much. Otherwise, taste and consistency will not be what you want.
How is it prepared?
Start by marinating the chicken first. Transfer the chicken and all marine ingredients into a deep cabinet.
Ensure that all materials are integrated with good mixing. Cover with a stretch film and rest in the fridge for at least 1 hour.
Rinse the rice nicely and remove excess water.
In medium sizes, transfer the rice into a saucepan. Put cinnamon, clove, bay leaf on it.
Add as much water as the material will pass 1 finger.
Cook rice on a low heat until lightly soft. Very light softness will suffice in this process. If you cook more, the consistency of the rice will not be what you want.
When the rice is slightly soft, remove it from the heat and remove excess water. Rest on the edge.
Transfer the milk to a vat and throw it into the saffron.
Take your butter into another saucepan and melt it. Add grated carrot, soften.
Then take the chickens marinated in a very low fire.
Add saffron with milk on top.
Bake for a few minutes like this. Then add rice, spices and salt on top.
Put a cloth on your tencer and cover it and let it cook on a low heat.
Take an average of 15 to 18 minutes later and take a rest.
Then serve it with good stirring.