CHICKEN ORSEYA RECIPE | HOW TO MAKE HOMEMADE CHICKEN ORSEYA

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with less fat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein and gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with beneficial fats.

Add unsalted tamarind and a quarter cup of hot water; leave until the tamarind is soft.

Add 3 cups of washed raisins and 2 liters of hot water; leave to boil until soft.

Separate a small amount of cooked raisins; chop the remaining cooked raisins finely.

Add 3 tablespoons of ghee and chopped garlic; cook briefly.

Add the chopped raisin mixture and mix cinnamon with a little water until soft; add tamarind juice and mix ingredients.

Add the unchipped cooked raisins; leave on low heat until the mixture thickens.

Add 3 tablespoons of honey and 3 tablespoons of ghee; leave until the mixture is heavy.

For the Orseya, add 4 liters of water to boil; add chicken, salt, cardamom, black pepper, and Maggi cubes; boil until chicken is tender.

Separate the chicken from the soup; shred the chicken and set aside.

Add the soup back into the pot with 2 liters of water; boil well and add rice, adjusting salt as desired.

Add half a liter of water or according to rice type; boil until rice is cooked but not too soft.

Add the chicken and close the pot; leave on very low heat for about an hour or more.

Add a tablespoon of cardamom and mix rice with chicken until well combined; add skimmed ghee and Tarsha.

Cooking Techniques

Spice Level:

Dietary