INGREDIENTS
  • 12 large leaves White Cabbage
  • For the filling:
  • 2 tablespoons Olive oil
  • 2 Onions
  • 1 cup pine seeds
  • 2 medium Carrots
  • 3 cloves Garlic
  • 1 cup Raisins
  • 1.5 teaspoons ground cumin
  • 3 teaspoon ground cinnamon
  • 3 teaspoon ground black pepper
  • 3 cubes MAGGI Less Salt Chicken Stock
  • 2 tablespoons Tomato paste
  • 3 tablespoons fresh parsley
  • 2 cups Basmati rice
  • 2 cups boiling water

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

  • Energy 542 (Kcal)
  • Protein 11 (g)
  • Total Fat 17 (g)

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HOW TO PREPARE
1
Boil cabbage leaves in boiling water for 5 minutes or until soft and pliable. Drain, remove the hard stalk from the leaves and set them aside.
2
Warm olive oil in a large pan, cook onions, pine seeds and carrots over medium heat for 3-4 minutes. Add garlic, raisins, cumin powder, cinnamon powder, black pepper and 1 cube MAGGI Less Salt Chicken Stock and cook for another 2 minutes.
3
Add tomato paste, parsley, and rice and stir until well combined. Remove from heat and cool slightly.
4
Place 2 tablespoons of filling on the edge of one cabbage leaf. Fold in edges and roll into a large parcel.
5
Place cabbage parcels, flap side down in a deep ovenproof dish, combine the remaining MAGGI Less Salt Chicken Stock cubes with the boiling water and pour over the cabbage parcels, cover with foil and bake in a 180°C oven for 20-25 minutes.

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