BIRIANI NA NYAMA YA NG’OMBE –(Beef Biriani -2)

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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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