Thursday, May 28, 2015

Rice with chicken liver (rice bel khalta)

Rice ingredients:

2 cups egyptian rice or basmati rice
2 tbsp mix butter and oil
2 1/2  cup water ( for basmati rice add 4 cups water)
 chicken stock pot
2 tbsp sugar
1 tsp cinnamon powder
1 cinnamon stick
black pepper 
salt (to taste)

khalta ingredients:

1/2 kilo chicken liver and gizzards, cut in small cubes
1 finely chopped onion
2 cloves chopped garlic
1 tbsp butter


almonds and hazelnuts flakes


place two pots on the hob on medium heat

in the first one place the 2 tbsp sugar until get caramel color then add the water , chicken stock ,cinnamon powder , cinnamon stick , salt , pepper and let it boil

in the other pot add the butter and rice and stir until get golden colored

add the caramel water to the  rice, cover and reduce the heat until cooked.

khalta Instructions:

wash the chicken liver and gizzards with vinegar and salt , set aside

on medium heat saute the onion and garlic until soft then add the chicken livers and gizzard ,add salt ,pepper 

cover until cooked 

toast the nuts on the oven for 5 minutes 

in a bowl add the khalta at the bottom then cover with rice, flip the bowl on a serving plate and top with the toasted almonds 

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