Ingredienser
Kød250 grams
Ris2 cups
Løg100 grams
Kartoffel500 grams
Gulerod500 grams
Vermicelli250 grams
Ærter400 grams
Selleri1 bunch
Biryani krydderier1 teaspoon
Salt0
Trin
- 1
Soak the rice with the spices for at least one hour.
60 min - 2
Place a pot with water on the stove, when it boils, add the rice and let it cook for 15 minutes on medium heat, then drain the rice.
15 minNødvendigt udstyr:
Kedel - 3
Heat oil, then add it to the rice and cook the rice for 5 minutes. While the rice is cooking, cut the meat into cubes and cook it with some spices and a little salt. Cut the potatoes into cubes and fry them, then cut the carrots into cubes and fry them after the potatoes. Cut the onions into slices and fry them after the carrots, and then fry the vermicelli until it turns dark.
5 minNødvendigt udstyr:
Stegepande
Kniv
Skærebræt - 4
Add two cups of water and let it cook on medium heat until the water evaporates. Add a little spice and salt when it boils.
10 min - 5
Mix the potatoes, carrots, onions, vermicelli, meat cubes, and peas after draining them from water. Cut the celery and add it to the mixture.
5 min - 6
Prepare a relatively large pot, place a little rice and some of the biryani mixture, then add a little rice on top, followed by more biryani mixture, and continue layering until all the ingredients are used. Cook on very low heat for 15 minutes, stirring two or more times.
15 minNødvendigt udstyr:🍳Large Pot
Ernæringsfakta
Kødpr. 100gRispr. 100gLøgpr. 100gKartoffelpr. 100gGulerodpr. 100gVermicellipr. 100gÆrterpr. 100gSelleripr. 100gBiryani krydderierpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.