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Bring the chicken to a boil with the vegetables, and salt it in enough water to cover it, until it is well cooked. Remove the meat from the soup and bone it. Cut it into strips (if you find too much meat, use as you see fit).
Melt the butter in a saucepan and place the washed and drained rice. Cook it until the water drops. Add the soup juice so that there are 3 fingers on top of the rice. When it starts to boil, turn on low heat and leave until the beans are almost cooked.
During this time, put the oil in a pan and fry the cardamom beans a little. Take them out. Put the almonds and pine buds and fry them until golden. Take them out of the oil. Add the raisins and make sure they are practically instantly fried! Take them out of the oil. Put the broken noodle smaller and brown it in oil.
Put the meat and everything you fried, along with the oil, in the rice, mix lightly, check the salt and pepper and put the pan in the oven for 10-15 minutes.
Serve with parsley salad (tabuleh) or lettuce.