Ingrédients
Riz Basmati2 cup
Viande de boeuf hachée300 grams
Pois congelés1.5 cup- Chicken broth cube1 cube
Poivre noir1 teaspoon
Épices de poulet1 teaspoon
Margarine3 teaspoon- Pine nuts2 teaspoon
Eau4 cup
Mesures
- 1
Soak the rice for half an hour.
30 minutes - 2
In a pot over heat, add two tablespoons of ghee, add the peas and stir for five minutes, then add the spices and pepper, followed by the water and chicken broth cube. Let it boil for five minutes, then add salt and rice, and let it simmer on low heat for twenty minutes or until the rice is cooked.
25 minutesMatériel requis:
Marmite - 3
In a Tefal frying pan, add a spoon of ghee and fry the pine nuts until golden, then set aside. In the same pan, add the meat and fry well, adding salt and black pepper, then set aside.
10 minutesMatériel requis:🍳Tefal frying pan - 4
Pour the rice into a serving dish, then distribute the meat on top, followed by the pine nuts.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gViande de boeuf hachéepour 100gPois congeléspour 100gPoivre noirpour 100gÉpices de pouletpour 100gMargarinepour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.