INGREDIENTS
  • 2.00 tablespoons Vegetable oil
  • 16.00 baby Onions
  • 8.00 skinned chicken drumsticks
  • 3.00 tablespoons Plain flour
  • 2.00 cubes MAGGI Less Salt Chicken Stock
  • 1.00 cup Water
  • 1.50 cups skimmed milk
  • 1.00 tablespoon whole grain mustard
  • 1.00 tablespoon Mustard
  • 2.00 medium Carrots
  • 1.00 cup Leeks
  • 1.00 tablespoon fresh parsley

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

  • Energy 438 (Kcal)
  • Protein 41 (g)

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HOW TO PREPARE
1
Heat oil in a large non-stick large pot and fry onions for 3 minutes or until they become golden in color. Add chicken and sauté with turning occasionally for 7-8 minutes or until they become golden in color.
2
Add flour to the frying pan, stir and add MAGGI Less Salt Chicken Stock cubes, water, milk, mustard and carrots. Bring to boil with constant stirring.
3
Simmer on low heat for 20-25 minutes then add leeks and simmer for another 5 minutes or until chicken becomes tender.
4
Garnish with chopped parsley and serve with boiled potatoes.

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