Friday, 19 October 2012



Original recipe makes 6 servings

  1. 1 (4 pound) whole chicken, cut into pieces
  2. 6 cups water
  3. 1 medium onion, quartered
  4. 2 tablespoons ground allspice
  5. 1/2 teaspoon ground cardamom
  6. 3 whole cardamom seeds
  7. 4 whole cloves
  8. 3 bay leaves
  9. 2 1/2 cups uncooked basmati rice, rinsed and drained
  10. 2 tablespoons ground allspice
  11. 3 tablespoons vegetable oil
  12. 1 large potato, sliced into rounds
  13. 1 large head cauliflower, separated into florets
  14. 2 medium tomatoes, diced


1. Position poultry in a huge pot with 6 glasses water, red onion, 2 tbsps allspice, ground cardamom, cardamom seed products, whole cloves and bay results in. Bring to a steam, and prepare until poultry is soft, about 40 moments. Eliminate poultry, stress and source soup.

2. Soak the grain in water while waiting for the poultry to prepare. When the poultry is almost done, stress the water off, and mix in 1 1/2 tbsps of allspice.

3. Heat the oil in a container over medium-high warm. Fry the apples and cauliflower in the hot oil until browned. They do not need to fully prepare.

4. In a individual pot, part fried apples on the end. This is done so that the grain will not stick to the end of the pan. Add the cauliflower and tomato vegetables, and spread a few grain over the vegetables. Eliminate the bone from the poultry and put the poultry in the pot. Protect with the rest of the grain. Add in the arranged soup until it gets to a stage about 1/2 inches above the stage of the grain. Protect the pot, and prepare over medium-low warm for 1 hour, until grain is soft.

5. When the fluid has consumed, have a huge round plate ready. Discover the pot, and put the plate over the top. Change so that the pan is benefit down on top of the plate. Let stand for 5 moments like this, and then slowly take away the pot to let the food fall onto the plate.


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