Ingredients
- 1 kg Basmati rice washed and filtered
- 10 pieces of chicken (two and a half chickens)
- 100g butter
- 200g of onion clip
- 15g garlic minced
- 100g grated islands
- 5g nutmeg
- 5g ground pepper
- 6 chicken broth cube
- 5g cinnamon
- 10g of cloves
- 5 g Hill
- 3 lemon, dried
- 5 grams nutmeg loaf
- 10 grams cumin
Preparation
- Put the butter in a saucepan, brown the onion until it acquires a dark golden color, add the carrots and cook for 5 minutes, add the garlic and cook for 2 minutes.
- Add the chicken and spices, and cook the mixture for 20 minutes until the chicken browns.
- Add the spices and cook for 2 minutes.
- Remove the chicken from the pot, add chicken broth and season with salt and pepper.
- Leave the mixture to boil and add the rice and stir well until it is coated with a spatula. Add the chicken over the rice, cover the pot and cook the rice over low heat for about 15 minutes.
Rice Curry
Salad with Grilled Haloumi
