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- pumpkin to taste
- rice to taste
- chicken thighs to taste
- parsley to taste
- onion to taste
- garlic to taste
- ginger root to taste
- zira to taste
- pepper to taste
- salt to taste
- turmeric to taste
- sour cream to taste
- cardamom to taste
- vegetable oil to taste
- bay leaf to taste
- Main ingredients
- Serving 8 servings
We divide the chicken thighs into portions and remove the skin.
Rinse well until the water becomes clear.
Add salt, pepper, add turmeric, zira, grate the ginger root. Chop the garlic finely, add chopped cardamom seeds. We put all the spices to our taste, the spices of which can not be excluded.
Cut the onions and fry them well in vegetable oil until caramel color.
Add about half the fried onion and sour cream to the meat, mix, cover with a saucer and remove to the side.
Pour rice with water, salt, add chopped cloves, zira and cardamom, half a bay leaf and a little cinnamon. We send to the fire and cook for 10 minutes.
At the pumpkin, cut the lid, clean the insides, put the pumpkin on the foil and wrap it on all sides.
Put a layer of meat on the bottom of the pumpkin, spread rice and a layer of onion on top and sprinkle with parsley.
We cover the pumpkin with foil on top and send it to the oven, the temperature is 200C for about 1 hour, depending on your oven and the size of the pumpkin.
When the dish is ready, we make punctures with a fork near the bottom of the pumpkin to drain the excess juice, cut into portions and serve to the table)
Our fragrant dinner is ready!) Bon appetit!)