HOW BIRYANI AND BEEF MEAT –(Beef Biriani -2)
MEAT MEASURES REQUIREMENTS DURING COOKING
Meat 2 Ratili (LB)
Salt volume
Oil 1 Cup
Samli ½ Cup
Kitungu (long cut) 3
Large
Tomatoes (cut into
slices) 2
Tomato application 1
tablespoon( ya kopo)
Thomu 1 tablespoon
Ginger 1 tablespoon
Crushed raw pepper 1
teaspoon
Red flour pepper ½ A
teaspoon
Cut kotmiri 2
tablespoons
Potatoes 6
Gram masala 1 teaspoon
Yogurt ¼ A cup of tea
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HOW TO PREPARE COOKING MEAT
1. In a saucepan or pan,
pour the oil and samli. When it gets hot, pour in the onions fry until brown.
Put them aside.
2. Fry the potatoes and
set aside.
3. Take a pot of meat,
thomu, ginger, pepper, tomatoes, canned tomatoes, yogurt, and ground pepper.
Boil until ready.
4. Add the fried onions,
potatoes, gram masala, kotmiri and oilfried onions like ¼ cup, leave on low
heat for ¼ hour, remove and set aside .
STANDARDS OF RICE
Rice 5 Magi (Large Cup)
Hiliki nzima 4
Whole cinnamon
(mdalasini) 1
Zafarani ½ teaspoon
The color of the biriani
¼ A teaspoon
Fried onion oil ½ Cup
Salt volume
Soak saffron and paint
in a cup and ¼ cup of water. Soak before a quarter of an hour.
HOW TO PREPARE AND COOKING RICE AND SHOULD BE BASMAT RICE
1. Wash the rice and
soak it in water for 20 minutes.
2. Boil water in a
saucepan about 10 magi
3. Sprinkle with
cinnamon.
4. When it boils, add
the rice, bring to a boil and do not overcook, pouring water.
5. You again pour the
rice ½ into the pan, add some color and a little saffron,then you pour the
remaining rice and add the remaining color.
6. Boil the oil until it
boils and pour over the rice, turning it back in the fire you put a small fire
when it is ripe, ready to be eaten.
7. When you have the
rice you put the bottom on the plate and on top put the meat sauce.
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