1Heat a suit on the fire with a greasy substance, about two suspensions, three tablespoons of oil.
2Heat a suit on the fire with a greasy substance, about two suspensions, three tablespoons of oil.
3Heat a suit on the fire with a greasy substance, about two suspensions, three tablespoons of oil.
4Cut the onions into thin slices and fry them until they take a sweet, light golden color.
5Cut the onions into thin slices and fry them until they take a sweet, light golden color.
6Cut the onions into thin slices and fry them until they take a sweet, light golden color.
7Remove three quarters of the browned onions and filter any excess oil.
8Remove three quarters of the browned onions and filter any excess oil.
9Remove three quarters of the browned onions and filter any excess oil.
10Add two pieces of tom, a habaya of habahan, a cinnamon stick, a little cloves, and a little Laura paper to the remaining oil and spices.
11Add two pieces of tom, a habaya of habahan, a cinnamon stick, a little cloves, and a little Laura paper to the remaining oil and spices.
12Add two pieces of tom, a habaya of habahan, a cinnamon stick, a little cloves, and a little Laura paper to the remaining oil and spices.
13Wait for the smell of spices to appear without taking the color of Hebda.
14Wait for the smell of spices to appear without taking the color of Hebda.
15Wait for the smell of spices to appear without taking the color of Hebda.
16Add the washed and filtered chicken pieces, with the skin completely on medium fire.
17Add the washed and filtered chicken pieces, with the skin completely on medium fire.
18Add the washed and filtered chicken pieces, with the skin completely on medium fire.
19Turn the chicken on both sides until it takes a sweet golden color from the onions.
20Turn the chicken on both sides until it takes a sweet golden color from the onions.
21Turn the chicken on both sides until it takes a sweet golden color from the onions.
22Prepare the spices: salt, black pepper, cumin, coriander, paprika, turmeric, curry, and biryani spices (if available, otherwise use general spices).
23Prepare the spices: salt, black pepper, cumin, coriander, paprika, turmeric, curry, and biryani spices (if available, otherwise use general spices).
24Prepare the spices: salt, black pepper, cumin, coriander, paprika, turmeric, curry, and biryani spices (if available, otherwise use general spices).
25Turn all the ingredients together with the chicken so the color remains for the chicks.
26Turn all the ingredients together with the chicken so the color remains for the chicks.
27Turn all the ingredients together with the chicken so the color remains for the chicks.
28Add three grated tomatoes (or small pieces, but grated is preferred to avoid tomato peel).
29Add three grated tomatoes (or small pieces, but grated is preferred to avoid tomato peel).
30Add three grated tomatoes (or small pieces, but grated is preferred to avoid tomato peel).
31Add half a cup of yogurt and turn all the ingredients together.
32Add half a cup of yogurt and turn all the ingredients together.
33Add half a cup of yogurt and turn all the ingredients together.
34Prepare two large or two middle-sized potatoes, diced into cubes.
35Prepare two large or two middle-sized potatoes, diced into cubes.
36Prepare two large or two middle-sized potatoes, diced into cubes.
37Add a grill of green coriander.
38Add a grill of green coriander.
39Add a grill of green coriander.
40Cover the suit and leave it for a quarter of an hour.
41Cover the suit and leave it for a quarter of an hour.
42Cover the suit and leave it for a quarter of an hour.
43While the chicken is cooking, boil water with salt, black pepper, and a grill of oil.
44While the chicken is cooking, boil water with salt, black pepper, and a grill of oil.
45While the chicken is cooking, boil water with salt, black pepper, and a grill of oil.
46Boil the long grain rice for seven to seven minutes until it is paralyzed.
47Boil the long grain rice for seven to seven minutes until it is paralyzed.
48Boil the long grain rice for seven to seven minutes until it is paralyzed.
49Filter the rice very well from the water.
50Filter the rice very well from the water.
51Filter the rice very well from the water.
52In the suit where the rice was boiled, add a little fatty material.
53In the suit where the rice was boiled, add a little fatty material.
54In the suit where the rice was boiled, add a little fatty material.
55Layer the recipe: a layer of rice, then chicken with potatoes and sauce, a little green cilantro, a little browned onions, and a few slices of lemon.
56Layer the recipe: a layer of rice, then chicken with potatoes and sauce, a little green cilantro, a little browned onions, and a few slices of lemon.
57Layer the recipe: a layer of rice, then chicken with potatoes and sauce, a little green cilantro, a little browned onions, and a few slices of lemon.
58Repeat with another layer of rice, then chicken with potatoes and their sauce (no final water added on the chicken).
59Repeat with another layer of rice, then chicken with potatoes and their sauce (no final water added on the chicken).
60Repeat with another layer of rice, then chicken with potatoes and their sauce (no final water added on the chicken).
61Add a little coriander, pepper, and lemon.
62Add a little coriander, pepper, and lemon.
63Add a little coriander, pepper, and lemon.
64Add the last layer of rice with the rest of the sauce that was in the suit.
65Add the last layer of rice with the rest of the sauce that was in the suit.
66Add the last layer of rice with the rest of the sauce that was in the suit.
67Top with a little coriander, a grill of onions, and lemon slicks.
68Top with a little coriander, a grill of onions, and lemon slicks.
69Top with a little coriander, a grill of onions, and lemon slicks.
70Optionally, add a little saffron (yellow and red color), drained in a little water, on the rice.
71Optionally, add a little saffron (yellow and red color), drained in a little water, on the rice.
72Optionally, add a little saffron (yellow and red color), drained in a little water, on the rice.
73Cover the suit and leave it on the fire for five minutes on a calm fire, like a candle.
74Cover the suit and leave it on the fire for five minutes on a calm fire, like a candle.
75Cover the suit and leave it on the fire for five minutes on a calm fire, like a candle.
76Prepare a light salad: 3-4 spoons of yogurt, a little mint, a little grated cucumber, a lemon squeeze, and salt.
77Prepare a light salad: 3-4 spoons of yogurt, a little mint, a little grated cucumber, a lemon squeeze, and salt.
78Prepare a light salad: 3-4 spoons of yogurt, a little mint, a little grated cucumber, a lemon squeeze, and salt.
79Turn the salad ingredients and add a little milk to make its texture light.
80Turn the salad ingredients and add a little milk to make its texture light.
81Turn the salad ingredients and add a little milk to make its texture light.
Ingredients
3 tbsp oil
3 tbsp oil
3 tbsp oil
onions, thin slices
onions, thin slices
onions, thin slices
3 tomatoes, grated
3 tomatoes, grated
3 tomatoes, grated
0.5 cup yogurt
0.5 cup yogurt
0.5 cup yogurt
2 potatoes, diced
2 potatoes, diced
2 potatoes, diced
1 green coriander, grilled
1 green coriander, grilled
1 green coriander, grilled
1 salt
1 salt
1 salt
1 black pepper
1 black pepper
1 black pepper
1 long grain rice
1 long grain rice
1 long grain rice
1 cinnamon stick
1 cinnamon stick
1 cinnamon stick
1 cloves
1 cloves
1 cloves
1 Laura paper
1 Laura paper
1 Laura paper
1 cumin
1 cumin
1 cumin
1 coriander
1 coriander
1 coriander
1 paprika
1 paprika
1 paprika
1 turmeric
1 turmeric
1 turmeric
1 curry
1 curry
1 curry
1 biryani spices
1 biryani spices
1 biryani spices
1 lemon slices
1 lemon slices
1 lemon slices
1 saffron
1 saffron
1 saffron
3 spoons mint, chopped
3 spoons mint, chopped
3 spoons mint, chopped
1 cucumber, grated
1 cucumber, grated
1 cucumber, grated
1 milk
1 milk
1 milk
1 chicken pieces, washed and filtered
1 chicken pieces, washed and filtered
1 chicken pieces, washed and filtered
Equipment
suitfilter
Tips
This step is optional, and it is a little saffron, their color is yellow and red, and they are drained in a little water, and I will put them on the rice.
I will cover the suit and leave it on the fire for five minutes on a calm fire, exactly like a candle.