How to prepare white rice with carrots

How to make homemade Saudi Kabsa


Saudi Kabsa
Preparation time Two minutes Cooking time Six minutes is enough for five people.

Ingredients kilogram of chicken. Three tablespoons of tomato paste. A tablespoon of mixed spice, salt. ¼ teaspoon of black pepper. Three cups of long-grain rice. Half a cup of corn oil. Three grains of tomatoes and lemon. Two onions. Ten grains of cloves and cardamom. A stick of cinnamon. Three centuries of green pepper. Four cloves of garlic.

Method of preparation Put the oil in a pot and put the pot on an average temperature, then add onions and garlic and stir them until the onions become soft. Add pepper and lemon and turn them until the onion becomes golden. Add the tomato paste and stir until it becomes a little dry, then add the spices and chopped tomatoes and leave the mixture on a little fire. Add the chicken and immerse it in water, then cover the pot and leave it on a medium temperature until it is completely cooked. Lift the chicken and leave the broth to boil vigorously, then add the rice and let it boil vigorously for several minutes, then cover the pot and leave it on a low temperature for thirty minutes until it is completely cooked. Grilling chicken: put the chicken in a wide tray and wipe its surface with a small amount of tomato paste, then sprinkle some turmeric, heat the oven grill, and grill the chicken, then set it aside. Put the rice on a serving plate, put chicken on top, then serve.

Chicken Kabbah with Nakhi
Preparation time Fourteen minutes Cooking time Twenty minutes is enough for eight people. Two teaspoons of salt. Teaspoon each of: the right black pepper. Soft coriander. Cumin. Half a teaspoon of each of: black pepper. Crushed pepper. Correct clove. Two kilograms of chicken. Four cups of long-grain rice. Four tablespoons of obesity, corn oil. Two horns of green pepper. Half a cup of dry dry. Chopsticks from cinnamon. Six bay leaves. Ten grains of authentic cardamom. Two dried lemons. Two large beans of chopped onion, peeled and chopped tomatoes. For garnishing: fried almonds.

How to prepare:
Wash the rice more than once and then soak it in water. Place the chicken in a deep dish and sprinkle each with: pepper, a small amount of salt, mixed spice, then stir the chicken with the scrub with the tips of the fingers. Put the obesity and the oil in a large-sized pot with a thick base and place it on a medium temperature. Add each of: cardamom, pepper, cinnamon, bay leaf, cloves and cloves, and stir together for a minute or two until they are roasted. Put the chicken on the spices in a saucepan and stir it only once or twice, then add: alnkhhi, onions, tomato paste, chopped tomatoes, salt, pepper, hot pepper and green pepper. Add eight glasses of water, cover the pot and let the chicken cook over medium heat for sixty minutes. Take the chicken out of the broth and place it on a metal grill over an oven tray and put the chicken in an oven under the grill until it is browned and golden. Filter the rice, add it to the broth and leave it on a high temperature fire until the broth is reduced and make holes on the surface of the rice, then cover the pot, lower the temperature, and let the rice cook for twenty minutes. Stir the rice using a fork, then pour it in a wide dish, put the roasted chicken on top and decorate it with fried almonds, then serve directly.

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