Ingredients Half chicken divided into four parts. Four tablespoons of vegetable oil. One quarter teaspoon of crushed halo. Medium onion chopped. A large tomato is chopped. Half teaspoon ground cinnamon. Ten strands of saffron ground with mortar or pestle nuts. 1/4 teaspoon ground cloves or 5 seeds of the right clove. A tablespoon of ground spices. (Lemon) or can be replaced with a large spoon of lemon juice (lemonade). Two tablespoons of salt. Three glasses of water. One and a half cups of well-washed rice, drained in lukewarm water for half an hour.
Ingredients of crushed spices: a teaspoon of cumin a teaspoon of ginger. Half a teaspoon of turmeric, coriander, chowder, black pepper and orange pepper. Ingredients of spice sauce: a large grain of fresh tomatoes. Half a century of green peppers or a full horn - as desired. Clove garlic. 1/4 teaspoon salt. 1/4 teaspoon of sugar. Spoon a teaspoon of ground coriander. Very few handful of cumin seeds.
Preparation Preparation of the spice sauce: Mix all the ingredients with each other in the food preparation or electric mixer until the sauce is soft and smooth texture. Place the spice sauce in the refrigerator until it cools slightly before serving it next to the chicken.
Preparation of Chicken Punch: Heat the vegetable oil in a medium deep saucepan to prepare chicken broth. Sprinkle onion slices in vegetable oil, then season with a few handfuls of salt and black pepper, and continue to cook until they are soft and transparent. Add the chicken pieces and continue cooking until the color tends to light brown. Add the chopped tomatoes, and stir them with stirring for a short period of no more than thirty seconds. Spice the chicken pieces with halal, cinnamon, cloves, saffron, spices and stir well with a wooden spoon until all the chicken pieces are coated with spices.
Sprinkle two cups of water then add the dried green lemons, and leave the chicken mixture until it reaches boiling point. Cut the fire flame to a minimum, and cook the chicken for a whole hour. Spice the chicken with a little salt, then leave the chicken on fire for another 10 minutes. Add the rice and then pour the remaining water cup (to make sure the amount of water in the pot is sufficient, consider touching the rice beads on the face with the tip of the finger and press it a little.
Leave the contents of the pot to boil again on high heat, then cool the flame of fire and continue to cook the chicken for about 20 to 30 minutes, noting that you drink rice grains for chicken broth. Put out the fire after the time to cook the chicken, as the size of the rice grains is doubled to fully absorb the chicken broth. Leave the lid over the pot for 10 to 15 minutes until the rice settles and relaxes slightly. Serving the chicken with the pre-prepared spice sauce.
Preparation Preparation of the spice sauce: Mix all the ingredients with each other in the food preparation or electric mixer until the sauce is soft and smooth texture. Place the spice sauce in the refrigerator until it cools slightly before serving it next to the chicken.
Preparation of Chicken Punch: Heat the vegetable oil in a medium deep saucepan to prepare chicken broth. Sprinkle onion slices in vegetable oil, then season with a few handfuls of salt and black pepper, and continue to cook until they are soft and transparent. Add the chicken pieces and continue cooking until the color tends to light brown. Add the chopped tomatoes, and stir them with stirring for a short period of no more than thirty seconds. Spice the chicken pieces with halal, cinnamon, cloves, saffron, spices and stir well with a wooden spoon until all the chicken pieces are coated with spices.
Sprinkle two cups of water then add the dried green lemons, and leave the chicken mixture until it reaches boiling point. Cut the fire flame to a minimum, and cook the chicken for a whole hour. Spice the chicken with a little salt, then leave the chicken on fire for another 10 minutes. Add the rice and then pour the remaining water cup (to make sure the amount of water in the pot is sufficient, consider touching the rice beads on the face with the tip of the finger and press it a little.
Leave the contents of the pot to boil again on high heat, then cool the flame of fire and continue to cook the chicken for about 20 to 30 minutes, noting that you drink rice grains for chicken broth. Put out the fire after the time to cook the chicken, as the size of the rice grains is doubled to fully absorb the chicken broth. Leave the lid over the pot for 10 to 15 minutes until the rice settles and relaxes slightly. Serving the chicken with the pre-prepared spice sauce.
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