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Ingredients:


2 lb chicken pieces
1 small eggplant
2 carrots
1 lb cauliflower
2 zucchini
1 cup rice
2 cups water
Frying oil
¼ tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp ground clover
1 tsp salt
½ tsp black pepper


Directions:


Peel carrots and cut to cubes
Peel the eggplant and slice it to ½ inch thick slices
Separate the flowers of the cauliflower
Fry all vegetables until golden and set aside
Fry the chicken in the same oil until golden and set aside
Spread ¼ of the dry rice at the bottom of a medium or small pot
Lay the vegetables over the rice
Lay the chicken over the vegetables
Sprinkle the rest of the dry rice over
Add the water
Sprinkle the spices over
Bring to boil and keep cooking for half hour over low heat
Turn off the heat and let the dish rest for half hour
Cover the pot with an upside down plate which is larger that the pot
Hold the plate and the pot firmly and turn them upside down (knok on bottom of the put either by hand or by wooden spoon to make sure all the rice falls down
Remove the pot and serve
(You should have a nice layered cake of the rice, chicken and vegetables)



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