Ingredients:
3 cups of Egyptian rice
A kilo of boneless and boiled chicken breasts in (garnier bouquet)
A quarter of a kilo appointed camel
6 slices of toast
2 onions, chopped
Salt and black pepper
Sprinkle seven spices
Half a teaspoon of paprika
3 large spoons butter
3 tablespoons of oil
Stock cube
Liter and a half of chicken boiled soup
The method:
Boil chicken in boiling water, and add onions, carrots, tomatoes, celery, cardamom, musk, salt and black pepper.
Take the chicken out of the soup and filter it into a cup
In its solution with fire, it will descend, suspending butter and a little oil, and stirring the rice until it is completely hot.
Take 3 cups of chicken boil soup and add it to the rice
Adjust the salt, cover it, let the rice boil and drink, then set the temperature down until it is fully ripe.
Cut the toast letters and marinate it with a little chicken broth to soften it.
Ain al-Jamal is added to the toast and the two are mixed in a blender.
Sauté the onions in a tablespoon of butter and a little oil until the onion changes color.
Add a mixture of walnuts and toast to the onion. Season with salt, pepper, spices, paprika and a little chicken stock on top of this mixture. Stir all until thicker than milk.
The chicken breasts are cut into pieces and stacked around the rice in a serving dish. Serve the Circassian sauce with this dish and add it to the rice.
0 Comments