Chicken and dry Fruit

  • Time 1 hour
  • Servings 10 People
  • 1 To wash rice in many waters, clean the raisins and clean it up from the tails, clean the chicken, clean the garlic head, clean the carrots. Prepare in advance: zira table spoon, salt, pet spoon of chickens to smash in one spoon of vegetable oil (better in a small mice - then the packaging still won't let go). Kurkum will give a meal of picnic taste and orange color, be careful with her, don't move! It's better to take the oil without its own smell-- refined sunflower or corn. Preparing a thick pot - Casan and a pan.
  • 2 It's going all the way down, so it's getting hot, the next one's down. Kazan's on the side first.
  • 3 We're warming up in the butter pantry. Lower bird fists (if you want it to be delicious - not frozen!) to large pieces (from 8 to 10 pounds to make everyone get meat) we're gonna burn a little bit to get a little swell, we're gonna make a noise on the bottom of the casana. In the same butter (slightly on each heat) we put carrots cut by straw into the casan (no interruption!) add oil, roast raisins and chickens, and in the cazan one over the other.
  • 4 Let's put the pork on fire, pour all the butter out of the pan, we'll smash over the beef two to three times with the boiler (to wash all the good) so the water will cover the mixture. We're adding ziru, salt, scattered in the head of the chicken, half head of the small garlic, barbaris. It's a zorvac, so he's gonna be on his way to the meat and carrots, it's a maximum of 10 minutes.
  • 5 We're gonna put rice in the zirewak, we're gonna make it sound and we're gonna blow it up to the top so the rice is covered with water on one finger. We put the remaining garlic on top with all the teeth. Don't interfere in any way!
  • 6 Varim on a moderate lamp (to prevent meat from burning) before rice is ready (before stage al dente), the water shall be fully absorbed in rice. Don't interfere! If the rice is not ready yet, and the water's gone, the rubbing spoons swirl the rice to the bottom at 2-4 locations and pour water so that we can fill the scurfs. The whole cooking process takes less than an hour. We're out of the water, we're off the fire, and we're going to send the cazan to a warm place for half an hour.
  • 7 Now it's the best. When the table is put on, we'll have a large dishes and a precise movement (preferably in the presence of whipped guests) reverting the whole structure. We're taking out the porcelain. The beam must lie like it's been cooked, but it's complicated: dizzy rice downstairs, top of dry fruit, carrots and upside of meat. I recommend acrobatic numbers to be rehearsed in advance.
Nutrition Facts
  • Calories 623
  • Total Fat 25,5 g
  • Protein 1,3 g
  • Total Carbohydrate 623 g
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