Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Oat | 1/2 cup dry (40g) | 154 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 young chickens weighing 1.2 kg
- 500 g oats
- 4 red onions
- 15 cloves garlic
- 15 cardamom seeds
- 10 whole cloves
- 50 mm piece cinnamon stick
- 100 mm fresh ginger
- 2 tablespoons white pepper
- Salt to taste
- 340 g ghee
- Onions, chopped
Directions
Clean the chicken, and cut into fourths.
Place the chicken in a stock pot.
Blend the ginger and garlic. Cut red onion into quarters, and put the blended ingredients and onion into the stock pot.
Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves.
Bring the chicken to boil .
Take out the chicken, debone it, and blend it into puree.
Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper, and salt to taste.
Stir nonstop until it thickens. Add in half of the ghee, and stir until the mixture is smooth.
Pour the mixture into a square mold, and make a depression in the middle.
Use the rest of the ghee to fry the onions. Place the fried onions into the depression.
Sprinkle additional fried onions on top to garnish.