How to cook chicken Buried

How to cook chicken Buried


  • 1 buried chickens 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 Majabus chicken 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation

Buried chicken


  • Three tablespoons of rose water.
  • Half a teaspoon of saffron.
  • Three cups of basmati rice.
  • A tablespoon of salt.
  • Tablespoons of corn oil.
  • Kilo and a half of chicken.

Chicken mixture components:

  • Half teaspoon of each of: Turmeric. Paprika. Black pepper. Cardamom ground.
  • Turmeric.
  • Paprika.
  • Black pepper.
  • Cardamom ground.
  • A teaspoon of each: Spice problem. the salt.
  • Spice problem.
  • the salt.
  • A quarter cup of corn oil.
  • Besltan Kberta size cutters into thin slices.
  • Large-sized grain of sweet green pepper.
  • Two Centuries of green pepper chopped.
  • Four cloves of garlic.
  • Two grains of tablespoons potatoes.

How to prepare

  • Wash rice horses several times and soaked in warm water for half an hour.
  • Soak saffron in rose water and leave it aside.
  • Chicken lengthwise chopping one hand back and then open them well.
  • Put turmeric and pepper problem and paprika, salt, black pepper and cardamom ground in a bowl and then the mixture Khalthm well distributed on the chicken.
  • Put three tablespoons of oil, sliced ​​onion, paprika, chili and garlic kernels in a medium saucepan, and arrange them in the form of layers, then put sliced ​​potatoes, then the chicken row so that the lump from the top.
  • Cover the pot tightly and put it on the heat medium heat for forty minutes to fully cooked chicken.
  • Put two liters of water in the other medium-sized saucepan and add salt and oil and leave it to boil and then add the rice and let him boil on high heat for five minutes.
  • Rice filter water and then use it directly, and place it over the chicken.
  • Distribution of saffron and rose water on the rice and add the rest of the oil with the above cover the pot tightly and leave it for half an hour on low heat.
  • Provide a direct buried hot.
  • Ignite coal and steaming rice to get a taste of evaporation by placing a small cup on the surface of the rice and add drops of olive oil inside and then take down a piece of coal burning and put the lid on the pot to keep the smoke rising.

Majabus chicken


  • Two cups of basmati rice.
  • Half a teaspoon of saffron.
  • Large whole chicken.
  • Large onion, cut into quarters.
  • Three sticks of cinnamon.
  • A quarter cup of rose water.
  • Six beads of true cardamom.
  • A tablespoon of salt.

Onion mixture components (fillers):

  • Small tablespoons of spices problem.
  • Besltan Kberta size and chopped.
  • Tablespoons of vegetable oil.
  • A teaspoon of ground Lummi.
  • A quarter cup of raisins.
  • Half a cup of boiled Alnge.

How to prepare

  • Wash the rice net more than once with water and soaked in salted warm water for twenty minutes and then the rice is filtered water and washed several times.
  • Soak saffron in rose water and leave it aside until it dissolves and disintegrates color.

Prepare filling:

  • Fried onion slices in the oil to wilt, then add spices problem Lummi ground raisins and boiled Alnge and leave it aside to cool.
  • Boil the chicken complete with onions and spices, and the problem of salt over high heat to mature completely and the chicken broth filter.
  • Put the chicken in the oven and Thmerha so take the golden color and leave it aside.
  • Three cups of chicken broth heat and add the soaked and washed rice, then put the lid on the pot and leave it to simmer for twenty minutes until the rice is cooked and the broth is absorbed.
  • Saffron distribution on the surface of the rice and add the filling and chicken on the surface.
  • Cover the pot and let simmer Almajabus Itskr and simmer for thirty minutes.


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