John Myers
Awọn akoonu
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eroja
- 2 alabọde iwọn poteto
- 2,5 tbsp Ghee tabi epo
- 2 kekere Alubosa
- 1 kekere Ata alawọ ewe
- 1 kekere Ata ata pupa
- 3 Ata ilẹ
- 3 cm Alabapade Aladun
- 4 tbsp omi
- 750 g Ọdọ-agutan minced eran
- 0,5 tsp Ilẹ turmeric turari
- 1 tsp eso igi gbigbẹ oloorun
- 2 tsp Kumini ilẹ
- 1 tsp Cardamom ilẹ
- 0,5 tsp Ata lulú
- 0,5 tsp Clove lulú
- 2 tsp Koriander lulú
- 150 g Sisan alawọ ewe akolo Ewa
- 2 tbsp Lẹẹ tomati
- 125 ml Agbon wara tinrin
- 250 g Iresi Basmati
- 1 ojuami ọbẹ Awọn okun Saffron
- 1 tbsp Ghee tabi epo
- 1 kekere Alubosa
- 4 Awọn awọ
- 1 Oorun igi gbigbẹ oloorun
- 0,5 tsp iyọ
- 0,5 lita omi
ilana
- Peel the potatoes, cut into 2cm cubes. Heat the ghee or oil in a saucepan. Peel the onions and cut into rings. Halve the chili peppers (red and green), remove the seeds. Cut the chili peppers into strips. Peel the garlic cloves and chop finely. Ginger peel and finely chop . Add the chili peppers, garlic and ginger and simmer while stirring until soft. Add the potatoes and water, cover and simmer for about 10 minutes, stirring occasionally.
- Add the minced meat, turmeric, cinnamon, cumin, chilli powder, clove powder and coriander. Sauté for 10 minutes, stirring, until the minced meat is browned and the liquid has boiled down.
- Add the peas, tomato paste and coconut milk. Simmer without the lid, stirring, until the liquid has boiled down.
- Rinse rice under cold running water until the water runs clear.
- Heat the ghee or oil in a saucepan. Peel the onion and chop it finely. Add the onion, cloves and cinnamon stick. Steam the onion while stirring until soft.
- Add saffron, salt and water. Bring to the boil and add rice. Simmer for 15-20 minutes until the rice is cooked through. Remove the cinnamon stick. Arrange the minced meat curry with the saffron rice on a plate and serve.
Nutrition
Sìn: 100gAwọn kalori: 117kcalAwọn carbohydrates: 11.9gAmuaradagba: 9.2gỌra: 3.6g
