Ingredjenti
Laħam250 grams
Riz2 cups
Bżar100 grams
Patata500 grams
Karot500 grams
Vermicelli250 grams
Piselli400 grams
Selva1 bunch
Speċijiet Biryani1 teaspoon
Salt0
Passi
- 1
Soak the rice with the spices for at least one hour.
recipe.minutes - 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.minutesGħodda meħtieġa:
Pan
Sikkina
Bord ta'qata' - 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.
recipe.minutes - 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.
recipe.minutes - 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.
recipe.minutesGħodda meħtieġa:🍳Large Pot
Fatti tan-Nutrizzjoni
Laħamgħal kull 100gRizgħal kull 100gBżargħal kull 100gPatatagħal kull 100gKarotgħal kull 100gVermicelligħal kull 100gPiselligħal kull 100gSelvagħal kull 100gSpeċijiet Biryanigħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.