👨‍🍳 作り方

1. 1

   Prepare the Jameed: Crush the jameed and soak it in water overnight. Drain and blend with fresh water until completely smooth.

2. 2

   Boil the Chicken: Place the chicken pieces in a large pot with enough salted water to barely cover. Add the chopped onion, cardamom pods, and bay leaves. Bring to a boil, skim off any scum, then reduce heat and simmer for about 45-60 minutes, or until almost cooked through. Reserve the chicken broth.

3. 3

   Cook the Rice: Rinse the rice until the water runs clear. In a separate pot, heat ghee or olive oil over medium heat. Add the rice and toast for a minute. Add 4 cups of chicken broth (or water), turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until tender. Let it rest, covered.

4. 4

   Prepare the Yogurt Sauce: In a large saucepan, gently heat the blended jameed and plain yogurt over medium-low heat. Stir constantly to prevent curdling. Add about 2-3 cups of the reserved chicken broth to reach a creamy, sauce-like consistency. Continue to stir until the sauce is heated through and just begins to simmer. Do not boil vigorously.

5. 5

   Combine Chicken and Sauce: Add the cooked chicken pieces to the yogurt sauce. Let it simmer gently for another 10-15 minutes to allow the flavors to meld. Season with salt and pepper to taste, being mindful of the saltiness of the jameed.

6. 6

   Assemble and Serve: To serve, spread Shrak bread or pita bread on a large platter. Top with the cooked rice, then arrange the chicken pieces over the rice. Pour a generous amount of the jameed sauce over the chicken and rice. Garnish with toasted pine nuts, almonds, and chopped parsley.