Chicken with soufflé rice

Ingredients

• flour (whole-wheat flour): 1.5 cups
• 2 tablespoons of cashew nuts
• Ground apple (cut into small cubes): 1
• Chopped onion: 1
• A few curry leaves and a pinch of black mustard seeds (for cooking)
• Half a teaspoon of turmeric powder
• salt and sugar, to taste
• Soybean oil paint: 2 tablespoons

Crush the chickpeas and rinse them quickly under clear water in a sieve, making sure not to damage them.

Heat some oil paint in a pot.

Next, fry the peanuts and set them aside.

Then, add the remaining oil paint, along with black mustard and curry leaves, and mix with pieces of onion and ground apple.

Keep checking on the potatoes until they are tender.

Add salt, a pinch of sugar, and turmeric powder.

Next, heat a pan and gently mix the cooked rice and toasted almonds.

Turn the heat to medium and stir for 2 to 3 minutes.

Then, turn off the fire.