Composition / ingredients
Cooking method
1. Wash chicken stomachs and cut into 3 parts. Peel the onion, garlic and carrot.
2. Put the stomachs in a saucepan, pour 350 ml of water, add salt, black pepper, a whole onion and a clove of garlic, bring to a boil and cook for about 1 hour over low heat.
3. Drain the remaining broth. Remove the onion and garlic.
4. Add vegetable and butter, curry and turmeric to a saucepan, fry over low heat for about 2 minutes.
5. Cut carrots into strips and put them to the stomachs. Fry, stirring, for about 3 more minutes.
6. Sort the rice, rinse and add to the pan. Mix it up.
7. Pour 300 ml of water, add salt if necessary. Cover the pan with a lid and simmer over low heat until the liquid evaporates. At this time, do not mix the rice and open the lid less often.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Turmeric - 325 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken stomachs - 114 kcal/100g
