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| Braided Rice |
Ingredients
1/2 bird chicken
4 glasses water
1/2 teaspoon salt
2 glasses rice
6 tablespoons margarine
4 Ea chicken liver
1/2 glass peans (pre-cooks)
2 teaspoons black pepper
1/3 glass flour
1 ea egg
1/2 tablespoon oil
1/2 glass pistachio nut
Cooking Instructions
First wash the chicken. Boil for almost thirty-five minutes on low heat with one glass water and one teaspoon salt, boil and divide the meat into small pieces. Wash and drain the rice. Put five tablespoons of margarine in a pan and melt it. Chop the liver into one cm cubes and sauté in fat, add rice and stir a few times. Add hot water to the chicken stock to get four glasses. Add water and two teaspoons of salt to rice and stir. Cook for fifteen minutes on firstly medium and later low heat until all the liquid is absorbed. five minutes before the end of the cooking time, add the peas and the black pepper, cover with a napkin and leave for twenty minutes. Sieve the flour into a bowl, add the remaining salt, make a hole in the middle and break the egg into it. Add oil and 1/2 tablespoon water and knead into a dough and spread it to a thickness of one mm. Cut into seven mm wide strips. Smear margarine to the inside of pot with a round bottom of twenty cm diameter. Place the dough strips seven mm apart, making a grid, make sure that the end of the strips fall away from the edge of the pot. Place the peeled pistachios among the dough strips. Place alternately one layer of cooked rice and one layer of chicken meat on top of the dough tightly. Cover the whole with extra lengths of the dough strips. Bake in a pre-heated oven of medium temperature for approximately fifteen minutes. Cover the pot with a round serving plate and turn out the baked dish, slice and serve. Enjoy.
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