Friday, October 23, 2009

Hispanic Rice


Rice: ½ kg
Leek: 3
Chicken: 1 (whole)
Eggs: 2
Ginger: ½ teaspoon (ground)
Onion: 1 tablespoon (ground)
Salt: according to taste
Butter: ½ cup
Black pepper: 1 tablespoon
White Zeera: ½ tablespoon
Garlic: 1 tablespoon (ground)


Drench rice in water, 3 hours before cooking and keep them in water.
Heat the butter and add the ginger, garlic and onion into it. Mix well for 3 minutes.
Then add black pepper, zeera, salt, leek (cut) and again mix well.
When the aroma starts rising, add the rice to this mixture and put them on slow heat.
Before this, wash the chicken well and boil it with salt and garlic.
Boil two eggs and cut them into circular slices.

Take out rice from the pan, into a dish.
Put the boiled chicken at the centre and spread the eggs around the outline of the dish.
Delicious Hispanic (Spanish) rice are ready!


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