Carrot Rice Featured

  • 2 Cups Rice

  • 3 Carrots

  • 5 pieces Chicken Thighs

  • 1 Tsp Zafran (Saffron)

  • Salt, Turmeric, Bay Leaves

  • 5 Tbsp vegetable Oil

 

PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water

DIRECTIONS:

1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.

http://www.aashpazi.com/carrotrice

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
  3. Comments
Take it to the track!
Help! My Egg Yolks Are Freakishly White
Caramel Hot Chocolate
For The Love Of Cheese, Diners Unite In Italy
Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting
White Choco-Berry Bread Pudding

Search

Sign In or Create Account