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How to prepare rice with fried chicken and eggplant

Rice with chicken and fried eggplant

It is one of the famous foods that many of us love, and since more than one substance is collected at the same time, namely eggplant, potatoes, chicken and rice, each of them contains a high nutritional value that benefits the human body and strengthens its immunity.

Rice with chicken and fried eggplant
How to prepare rice with fried chicken and eggplant

the components:

  • 1 kilo chicken thighs.
  • 3 kilograms of eggplant.
  • Salt to taste.
  • 3 leaves of laurel.
  • 3 cups of basmati rice.
  • Black or white pepper to taste.
  • water as needed.
  • Five tablespoons of vegetable oil.
  • Five grains of cardamom.
  • Cucumber salad with yogurt or tabbouleh salad as desired.

How to prepare:

  • Peel the eggplant and cut it into medium sized slices.
  • Preheat the oven at 180 degrees Celsius.
  • Bring a suitable oven tray and line it with butter paper.
  • Grease the eggplant pieces with a little oil and place them in the oven tray, pressing on them.
  • Put the eggplant tray in the oven for twenty minutes.
  • Remove the tray from the oven and flip the eggplant slices on the other side.
  • Return the eggplant tray to the oven and roast for twenty minutes, until the eggplant slices turn golden.
  • Remove the grilled eggplant tray from the oven and set aside until use.
  • Put water, chicken in a pot on the fire.
  • Add cardamom, salt, black or white pepper, and bay leaf to the chicken pot and cook until the chicken is done.
  • Remove the bay leaves and cardamom pods from the chicken stock.
  • Cut boiled chicken into medium sized pieces.
  • Arrange the grilled eggplant pieces on the sides and bottom of a suitable bowl.
  • Place the chicken pieces cut into the eggplant layer at the bottom of the bowl.
  • Put the rice on top of the chicken and eggplant pieces and place the eggplant slices on top to cover the rice.
  •   Submerge the maqlouba pot with boiling chicken stock.
  • Place the upside down pot over a medium heat until the stock boils.
  • Reduce the heat to low and cover the pot.
  • Leave the upside down pot on the stove for a period of twenty-five to thirty minutes, until the rice is tender.
  • Increase the chicken stock in the event of a decrease in the water level in the pot, and remove the pot from the heat after the rice is cooked.
  • Bring a dish suitable for serving, and flip upside down with a quick movement in it.

That's it for this educational article! I hope you enjoyed learning
  how to prepare ( Rice with chicken and fried eggplant )
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