Ingrédients
- Small-sized zucchini2 kilogram
Viande hachée500 gram- Rice, long grain5 cup
Vermicelles500 gram
Yaourt3 liter- Onion, chopped2 piece
Maïzena4 tablespoon- Pine nuts0.3 kilogram
Ghee2 tablespoon- Chicken broth cube1 cube
- Spices to taste0
- Salt to taste0
- Oil for frying0
Mesures
- 1
Soak the zucchini a day before.
1440 minutes - 2
Fry the onion with ghee in a pot over heat, add the pine nuts and stir until they are slightly browned.
5 minutesMatériel requis:
Marmite - 3
Add the meat, salt, and spices to the pot, stir the ingredients until cooked, then remove from heat.
10 minutesMatériel requis:Marmite - 4
Stuff the zucchini with the meat mixture, then fry in oil until slightly browned, leave for the next day.
10 minutesMatériel requis:
Poêle à frire - 5
Dissolve the cornstarch in water, add it to the yogurt with the Maggi cube, stir well over heat until boiling, add the zucchini and let it boil with the yogurt.
10 minutesMatériel requis:Marmite - 6
How to cook the rice:
- 7
Soak the rice in water for about an hour.
60 minutes - 8
Put the ghee in a pot over heat, then add the vermicelli, fry until golden brown.
5 minutesMatériel requis:Marmite - 9
Add the soaked rice to the vermicelli after washing it well, stir, then add hot water to cover the rice, leave the rice on heat until boiling, then reduce the heat until cooked, then remove.
10 minutesMatériel requis:Marmite
Faits nutritionnels
Viande hachéepour 100gVermicellespour 100gYaourtpour 100gMaïzenapour 100gGheepour 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.