Nutritious and healthy
Source: Personal
1. Make boiled water in a cup add saffron with 1/4 cup of boiling water.
2. In a bowl with tamarin add also boiling water so its make paste the tamarin.
3. Wash the vegetable after washing cut into fine. And make whole the dried lemon.
4. Take a big pan and pot for frying vegetable and chicken but we make separate for frying.
5. In a big pan make hot the oil and fry the parsley, spinach, and coriander until the water goes on. Then and dried sabzi to fry together and continue stir them.
6.. In big pot add oil make it hot then put the chicken to fry until make roasted. When chicken is roasted add super fine onion. After a minute add dried lemon and tomato paste.
7. Then add boiling water 4-5 glass then add chicken cubes.
8. After a will take the chicken and set aside. Then add all the frying vegetable. Then add tamarin paste ,powder lemon, and saffron.
9. Keep on boiling on maximum temperature in 5 minutes. Then make low the fire temperature for boiling in 20 minutes. Then add chicken and leave for 30 minutes.
10. Ready to serve.
Make sure all the vegetable was wash properly and be careful will cooking so you not burn your self.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 175 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 93.8mg | 29 % | |
Sodium 140mg | 5 % | |
Potassium 900mg | 24 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 6.4g | ||
Protein 26.6g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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