Ingredienti
Carne250 grams
Riso2 cups
Cipolla100 grams
Patata500 grams
Carota500 grams
Vermicelli250 grams
Piselli400 grams
Sedano1 bunch
Spezie per Biryani1 teaspoon
Sale0
Passi
- 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Padella
Coltello
Tagliere - 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 minUtensili necessari:🍳Large Pot
Fatti nutrizionali
Carneper 100gRisoper 100gCipollaper 100gPatataper 100gCarotaper 100gVermicelliper 100gPiselliper 100gSedanoper 100gSpezie per Biryaniper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.