Ingrédients
- Meat, cut into medium pieces0.5 kilogram
Riz Basmati4 cup- Yogurt, small1 container
- Potato, cut into large cubes1 cup
- Onion, for boiling1 piece
- Onion, sliced0.5 cup
Ail2 clove
Cardamome6 piece
Laurier2 leaf
Clou de girofle3 piece- Cinnamon stick1 stick
Cumin moulu0
Poivre noir0
Sel0- Turmeric for coloring or food dye in red or orange, this is optional0
Mesures
- 1
Boil the meat with an onion and whole spices, cinnamon, cardamom, and black pepper.
10 minutesMatériel requis:
Marmite - 2
Soak the rice for a quarter of an hour, then boil it with salt, cardamom, and bay leaf, partially cooking it.
15 minutesMatériel requis:Marmite - 3
In another pot, fry the sliced onion and minced garlic until golden brown.
10 minutesMatériel requis:
Poêle à frire - 4
Add the potato cubes and fry them with oil for a bit, then add the boiled meat with cumin, black pepper, bay leaf, cardamom, cinnamon, and clove. Stir it a little.
10 minutesMatériel requis:Poêle à frire - 5
Add the yogurt and let it sit for two minutes, then add a little dye with water and stir well.
2 minutes - 6
Add the boiled rice and let it sit on very low heat for about five to ten minutes.
10 minutesMatériel requis:Marmite
Faits nutritionnels
Riz Basmatipour 100gAilpour 100gCardamomepour 100gLaurierpour 100gClou de giroflepour 100gCumin moulupour 100gPoivre noirpour 100gSelpour 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.