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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a cooking pot around half way with water (approximately 6 cups) and leave to boil. | 2. Add the chicken to the water followed by pinches of salt, black pepper, and turmeric and leave to cook for around half an hour. | 3. In another pan, put in 3 tablespoons of ghee and leave to melt. Follow this by adding two of the four diced onions, crushed garlic, chopped tomatoes, chopped vegetables and tomato puree and stir. Leave to cook for around fifteen minutes. | 4. Once the fifteen minutes are up, add the mixture in the pan to the chicken broth in the pot and follow this by adding two chicken stock cubes. Leave to cook on a low flame for ten minutes. | 5. Then add the coriander to the mixture and allow to cook on a low flame for another ten minutes. | 6. Now you have finished making the chicken saloona. The whole process should take 45 to 50 minutes. | 7. To make the rice, first put your desired amount of rice into a cooking pot and fill the pot with water so that the water just about covers the rice. (Do not use too much rice because it will expand in the water.) Leave the rice to soak for half an hour. | 8. Drain the rice and re-put it into the cooking pot with water so that again it just covers the rice, and leave to cook until the water boils. | 9. In another pan, add two to three tablespoons of ghee and allow to melt. Add your two remaining diced onions along with a pinch of salt and stir until the onions are a golden color. | 10. Transfer the onions to the rice in the pot. Add the remaining chicken stock cube and stir into the rice. Leave the rice to cook on a low flame for another ten minutes. By then the water should have evaporated and the rice be ready. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
courgette			cauliflower chopped	-	-	-	-
basmati rice				-	-	-	-
onion	4		diced	256.0	59.776	7.04	0.64
garlic clove	2 -3		crushed ground	-	-	-	-
coriander			chopped dried	-	-	-	-
tomato	3		chopped	120.6297	26.0694	5.8975	1.3403
tomato puree	1/4	cup		23.75	5.6125	1.0312	0.1312
chicken stock cube	3			-	-	-	-
black pepper				-	-	-	-
turmeric				-	-	-	-
salt				-	-	-	-
ghee				-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.