Lebanon Chicken liver Saffron Recipe
ingredients :
- Sliced Onion = 1 large pcs
- Garlic = 4 cubes
- Basmati Rice (Hindi) = 3 pcs
- Chopped chicken = 1 kg
- Chopped leek = 30 g
- Green jerk = 6 pcs
- Cinnamon stick = 1 piece
- Orange juice = 1.5 cup
- Saffron = 1/4 teaspoon
- Red pepper powder = 1 teaspoon
- The leaves are two = 2
- Tomato paste = 1 spoon
- Chicken Stuck = 3 Cup
- Butter = 100 g
- Turmeric = 1/2 teaspoon
- Almond brain tested = 2 spoon
- Salt = to the extent necessary
How to prepare:
1- To start the onion, we shred it in a bowl, and in a pan with butter and a little oil to soften until light and light, then add the garlic that we have added to it, and continue to soften. Let’s change the color and get the garlic flavor. Now we add chicken pieces and we go along with onions and garlic.
2. When the chicken is golden, we add leeks and we trample them together.
Now it’s time to add spices. Add chili pepper with honey, cinnamon sauce, turmeric, salt and black pepper powder and lettuce.
3- And then add the steak to the chicken and heat to boil. Then we heat the heat and put the lid on the pot to cook the chicken. If you do not have a chicken steak you can use a boiled chicken extract instead of boiling water.
4. After baking chicken, remove the pints and cinnamon and leaves from the pot. We leave the chicken at the moment and go for rice preparation. 3 and half a cup of water in the pot and pour the heat to boil, then add orange juice to it.
5- Put the tomato paste in a small pan with a small amount of oil to make the paint more colorful and then add to orange juice and water.
6- And then add the dried saffron. We can mix saffron with two tablespoons of boiling water and then add it. We add the amount of salt.
7- When the color of the saffron is opened, it turns to add rice. As mentioned in the materials mentioned above, we have to use basmati rice, which is in fact the same Indian rice, because it is more resistant to heat than Iranian rice, and They do not lose much of their appearance! But the use of Iranian rice does not preclude. Baking faster rice causes the rice to not be very soft and does not retain its form. For this very reason, heat up so that rice juice evaporates much faster.
8. Let the rice water completely evaporate and then heat the gently and place the pot cap to rice steam and pull the rice to the tail. If you like rice, you can heat some butter or oil and pour on rice.
9. Let’s take about 30 minutes of rice and after that time, we will take the rice in the desired container and chicken pieces are prepared on the skin and decorated with almond seeds and finally served.
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