👨‍🍳 作り方

1. 1

   Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. 2

   Cook the giblets: Add the chopped chicken giblets to the pot. Cook, stirring occasionally, until they are browned on all sides, about 8-10 minutes.

3. 3

   Add rice and spices: Stir in the rinsed rice, salt, black pepper, coriander powder, and turmeric powder. Cook for 1 minute, stirring to coat the rice grains.

4. 4

   Add liquid and bay leaf: Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.

5. 5

   Simmer: Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid stirring too much during this time to prevent the rice from becoming mushy.

6. 6

   Rest and serve: Remove the pot from the heat and let it stand, covered, for 5-10 minutes. Fluff the rice with a fork, remove the bay leaf, and garnish with fresh chopped parsley before serving.