Bosnian Style Closure Recipe

Kapama, a very delicious type of pilaf from Bosnian cuisine, made with the unique harmony of rice and bulgur, is a type of pilaf that has been around since my childhood and that I still enjoy serving and eating, both for my guests and for ourselves at home. I have never met anyone who did not like it, even those who eat it for the first time say that it has a very different taste. I hope you will like it and join me. I think I will give you a nice taste too. Good luck to everyone who will try it, and good luck and good luck to everyone who does it.

How to Make Bosnian Style Closure Recipe?

• First of all, we take 4 chicken drumstick legs. After cleaning them thoroughly, we wash them thoroughly.
• We place our drumstick legs in our pressure cooker and add enough water to cover them a little.
• We add one peeled, washed and halved onion and 1 teaspoon of salt and let it cook.
• On the other hand, we combine 2 cups of rice and 2 cups of bulgur for rice in a deep bowl, wash them well, drain them well, mix the two and pour them into our pyrex tray, pouring them evenly onto our tray with the help of a spoon.
• We arrange our cooked chicken thighs on top of our rice and bulgur mixture. We strain the chicken broth that we kept aside.
• Since it is more watery than a normal rice and bulgur pilaf, we take 5 cups of its water and pour it over the mixture we prepared.
• We gently shake the tray to allow the water to settle. After placing 2 or 3 bay leaves between them, we leave them to bake in the preheated oven at 180 degrees for 30 minutes.
• Our kapama, fried and steaming like a pomegranate, is waiting for us, ready to be spooned. Bon appetit!