Description
Will offer You the recipe from Elder hankishieva, almost rice, but tastier. At the time, the author of the recipe is borrowed from the Bukharian Jews ( in both!), and then they knew a lot about food.
Ingredients
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Chicken
1 piece
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Chickpeas
300 g
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Carrots
500 g
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Onion
2 piece
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Vegetable oil
2 Tbsp
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Fat
100 g
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Salt
-
Sugar
1 tsp
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Zira
1 tsp
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Black pepper
1 tsp
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Peppers red hot chilli
0.5 tsp
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Barberry
1 tsp
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Turmeric
0.333 tsp
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Coriander
1 tsp
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Figure
1.5 cup
Cooking
The chickpeas soak overnight, changing the water once. Then boil it until soft and peel away from the film. During cooking, add sugar.
At the same time, cook the chicken until soft.
Remove the chicken from the broth.
Peel the onion, chop. In skillet, heat vegetable oil, melted chicken fat and fry the onions.
Peel the carrot, cut into cubes, add to the onions and fry. It is necessary to brown the pieces of carrots, otherwise there will be flavor and color.
To the sauteed vegetables add the shelled chickpeas and stir fry. Then add 1 ladle of broth, simmer until it evaporated.
Thus to evaporate 4 ladle of the broth that the peas and vegetables seethe.
At this time, boil the rice. I use rice KUBAN from TM Mistral, pure, selected Fig.
I boiled the rice in a slow cooker ( it has nothing to stand ), rinse in two waters, to pour the necessary amount of water and turn on the "Rice", the alarm will alert You ready. In the absence of this miracle of kitchen appliances, cook rice in a thick-walled pot. The water ratio 2/1.
Slice the chicken, removing all bones.
Put the chicken in the cauldron to the vegetables, add spices, salt and stew for 10 minutes.
On dish put the rice on it to serve vegetables.
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