Description
In Indian cuisine, as they say the Indians are incredibly different. One woman in Calcutta told me that the children she can prepare a whole year for a few meals a day and never again... At that moment I realized that I tried a little and have scant understanding about Indian cuisine. In the mountains, where grows tea and 90%of the indigenous population, the Nepalese, the kitchen is more similar to Chinese or Nepalese. You eat a lot of meat and fish... a dish Biryani is very similar to "our" pilaf! Try, please. Enjoy the aromas of spices! Bon appetit!
Ingredients
-
Garlic
2 piece
-
Leeks
4 piece
-
Carrots
2 piece
-
Figure
1 cup
-
Lamb
350 g
-
Cumin
2 tsp
-
Turmeric
1 tsp
-
Paprika sweet
1 Tbsp
-
Peppers red hot chilli
0.5 tsp
-
Anis
2 piece
Cooking
In a deep pan in vegetable oil fry the onion, sliced finely!
Wait until it become transparent and add the carrots. It needs to be cut into strips and then into pieces of 1cm.
Slightly put out under the lid. Meanwhile, cut the lamb. Pieces about 2 cm And not pre-fried, throw the onions and carrots.
Add the spices! Bay leaf, turmeric, anise, pepper, cumin, paprika, and salt ( to taste). The flavor is amazing!!! Believe me. Lightly fry the lamb with vegetables and spices! Take 2целые of cenocide. Put on top of the meat.
Add on top of rice and pour water to cover the meat with the rice on 2 fingers.
Lightly mix the contents and cover. Don't have to interfere with our Biryani and intervene in the process. Evaporated water and everything will happen by itself!
Cook on a slow ( very slow) heat until complete evaporation of water. Biryani is ready! He always turns crisp and incredibly flavorful. Slightly spicy with a hint of anise and cumin... Bon appetit!
Be warmed! Brew green tea and enjoy!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.