Turmeric Rice with Chicken کته زردچوبه با مرغ

Today I made rice with turmeric, fresh ginger and lemon juice. Turmeric is called Zard chobeh زردچوبه in Farsi language and Sari kuuk ساری کوک in Azerbaijani. You have no idea how much this dish was tasty.Turmeric is one of most popular spices in Persian cuisine. Turmeric with it’s earthy flavour and beautiful yellow colour, give a gorgeous colour and taste to the dish.

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It has benefits for you. Turmeric is a good source of vitamins. It increases antioxidant capacity of the body, andis anti inflammatory. It is said, to be anti depressing.

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Ingredients

  • 4-5 chicken breast/thighs
  • 2 cups rice, washed
  • 1 medium onion, peeled and finely chopped
  • 1-2 cloves of garlic, grated
  • 2tsp ginger, grated
  • 2tsp turmeric
  • 2 vegetable stock cubes, dissolved in 1 ½ cup warm water
  • 1 lemon juice
  • Olive oil
  • Salt and pepper to taste

How to make it?????

Season pieces of chicken with salt and pepper. Heat the oil in a saucepan and fry both sides of chickens until lovely golden brown.

Remove chickens from the pan. Add chopped onion and garlic to the same pan and saute until soft.

In next stage, add washed rice, grated fresh ginger, turmeric, lemon juice and dissolved vegetable stock cubes and 1 – ½ cup water to the onion and gently mix all ingredients.

Now place fried chicken top of the rice mixture. Cover the pan with a lid and simmer 25-30 minutes.

کته  زردچوبه با مرغ

امروز یک کته مرغ درست کردم که از رنگ و طعمش واقعن آدم لذت میبره. میدونید چرا برای اینکه به این کته زنجبیل تازه – زردچوبه و آبلیمو ترش زدم. حتمن بین شما بعضیا میگن اه آبلیمو تو کته !! یا زنجبیل تو کته !!! چطوری خوشمزه میشه؟؟؟؟؟ ولی مخلوط برنج با آبلیمو – زنجبیل و زردچوبه طعم یک برنج فوق‌العاده خوشمزه و تازه‌ای رو به سفره یا میز غذای شما میاره.

خود زردچوبه فواید زیادی برای تندرستی داره. من تازه گی ها در یک کافه دیدم چای زردچوبه ارائه میکنن که عالی بود.

زردچوبه که در انگلیسی ترمریک  و در زبان آذری ساری کوک گفته میشه از ادویه های متدوال در آشپزی ایرانی هست و هندیها برای هزاران سال از زردچوبه در غذاهای هندی استفاده کردن. زردچوبه رنگ زرد زیبایی به غذا میده. حاوی ویتامین های ث – ای – کهست . منبع خوب انتی اکسیدان( سم زدا) – ضد سرطان و ضد التهاب هست و ……

مواد لازم

چهار – پنج تکه گوشت رانسینه مرغ

دو پیمانه برنج شسته شده

یک عدد پیاز متوسط نگینی خرد شده

یکی دو حبه سیر رنده شده

یک ق مرباخوری زنجبیل تازه رنده شده: اگر دوست داشتید کمی بیشتر هم می‌توانید بزنید

یک ق مرباخوری زردچوبه

دو حبه عصاره سبزیجات حل شده در یک و یک دوم پیمانه آبگرم

آب یک عدد لیمو ترش

روغن زیتون یا هر روغن مایع

نمک و فلفل به میزان نیاز

طرز تهیه

پشت و روی گوشت مرغ را نمک و فلفل بزنید. داخل تابه کمی روغن را گرم کرده و هر دو طرف گوشت را خوب سرخ کنید تا طلایی و ترد شوند. مرغ های سرخ شده را از تابه خارج کرده و درون همان تابه پیاز خرد شده را با سیررنده شده تفت دهید تا پیاز نرم شود.

در این مرحله برنج شسته شده – زنجبیل رنده شدهزردچوبهآبلیمو ترش – عصاره حل شده سبزیجات را همراه با یک و یک دوم پیمانه آب به پیاز در حال تفت افزدوه و به آرامی مواد را با هم مخلوط کرده و مرغ های سرخ شده را روی برنج بچینید. در قابلمه را گذاشته و اجازه دهید با حرارت متوسط برای نیم ساعت پخته شود و یا تازمانیکه دم بکشد .

این کته مرغ از طعم بی‌نظیری برخوردار هست . من زمان سرو کمی ماست و پیازچه خرد شده هم کنار غذا گذاشتم که هر کسی دوست داشت از سبزی تازه هم به کته اضافه کنه.

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===================

Turmeric Rice With Chicken

Ingredients

  • 4-5 chicken breast/thighs
  • 2 cups rice, washed
  • 1 medium onion, peeled and finely chopped
  • 1-2 cloves of garlic, grated
  • 2tsp ginger, grated
  • 2tsp turmeric
  • 2 vegetable stock cubes, dissolved in 1 ½ cup warm water
  • 1 lemon juice
  • Olive oil
  • Salt and pepper to taste

How to make it?????

Season pieces of chicken with salt and pepper. Heat the oil in a saucepan and fry both sides of chickens until lovely golden brown.

Remove chickens from the pan. Add chopped onion and garlic to the same pan and saute until soft. In next stage, add washed rice, grated fresh ginger, turmeric, lemon juice and dissolved vegetable stock cubes and 1 – ½ cup water to the onion and gently mix all ingredients.

Now place fried chicken top of the rice mixture. Cover the pan with a lid and simmer 25-30 minutes.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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