INGREDIENTS
  • 12 medium Potatoes
  • 2 tablespoons Vegetable oil
  • 1 medium Onion
  • 1.5 cups Mushrooms
  • 750 g peeled shrimps
  • 1.5 cups Milk
  • 2 cubes MAGGI Chicken Stock
  • 1 cup fresh dill
  • 1 teaspoon ground black pepper
  • 1.5 tablespoons corn flour

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 588 (Kcal)
  • Protein 37 (g)
  • Total Fat 9.1 (g)

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HOW TO PREPARE
1
Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.
2
Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.
3
Add shrimps, milk, MAGGI Chicken Stock cubes, dill and black pepper. Cook for 3 minutes.
4
Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.
5
Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.
6
Spoon some of the shrimps mixture in each hole and serve immediately.

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