Description
My family just loves this rice, and no holiday goes by without it.
Ingredients
-
Figure
900 g
-
Meat
1 kg
-
Carrots
1 kg
-
Onion
1 kg
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Water
-
Salt
-
Vegetable oil
600 g
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Peas
1 cup
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Cumin
-
Tomato paste
2 Tbsp
Cooking
Soak the peas overnight
Into the cauldron pour oil, it is necessary overtempered
Meanwhile, prepare the meat
Put the meat and fry on high heat
Meanwhile, chop the onion
As meat is browned, add the onions and fry for 15-20 min.
And all this stir periodically
As long as everything is fried, prepared carrots
Pour into the cauldron and evenly distributed
Pour a little boiling water
It will look like this
Add the peas, scattering evenly
And using a slotted spoon add more water so everything is covered
It will look like this
Add the cumin
Salt, but not too much, because at the end one more time salt will have
Then add the tomato
That's how it looks
Take a pic of Mistral
Pour into the cauldron
Evenly distributed, pour the water through the skimmer at 1.5-2 cm, again add salt and cumin and let it boil on high heat, until it boils away the water
Will be this
When you leave the water, stick pierce 6-8 times to the bottom in different places, cover with a lid and put on low heat for 30 minutes, cover until ready to raise.
After completion, he looks so, insist 10 minutes and stir.
Here and ready our rice, Bon appetit!!!
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