chicken with rice soup
- Skill Level: medium
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
4 cups rice.
1/2 cup margarine.
8-6 cardamom grains.
5-6 Arabic gum grains.
1-2 teaspoons salt.
Spices for chicken.
1/2 teaspoon black pepper.
1/2 teaspoon ground cardamom.
1/2 teaspoon ground cumin.
1/2 teaspoon crocus.
2 piece carrot
1/2 teaspoon salt.
1/2 cup fried pine.
1/2 cup fried raisins.
Rinse the rice well by water; soak it over lukewarm water for about 1-2 hours.
Rinse chicken and clean it well, then drain it by colander until it losses excess water.
Heat margarine in a large pot. Add chicken and Arabic gum. Stir well until chicken browns.
Pour some warm water over the chicken and sprinkle salt and ground cardamom, then cover the pot and leave it over medium heat for about 1 hour until chicken is cooked.
Raise the chicken from the pot, arrange it over baking dish and drain it.
Rinse the rice and place it in the pot then pour the boiled chicken broth until it be plunged. Cook the rice over medium heat until the broth is drained. Reduce the heat and cook for 35 minutes.
Watch the rice from time to time; you can add salt and water if necessary.
Combine all spices together in a small bowl with 1 small cup of water.
Grease chicken by food brush then fry by margarine or hot oil.
Place the rice over the serving dish and arrange the roasted chickens over it. Adorn by fried pine and raisins