Rice with barley
Ingredients 2 cups white rice half cup of barley 1 medium onion chopped finely chopped salt pinch of spices 1 cube nuts
Preparation of pure rice, then wash and soak for thirty minutes and then put in the refinery, my heart noodles fat to red and add onions and their hearts with some. Boy boiled water on the noodles gradually and then stir well and leave the pot to boil all its contents,. Remove the rice and stir with salt and spices and Motion a little and then put on high heat to boil and then reduce the heat of the fire until it is cooked. It is served next to okra or beans and can be taken with the authorities as well.
Biryani rice
Ingredients 2 kilos meat 2 teaspoons salt 4 cups basmati rice 6 cinnamon sticks 8 cloves 8 beans Hill 4 tbsp olive oil 2 tbsp ghee in enough nuts 2 potatoes 8 medium onion 4 garlic cloves 4 tbsp Lomi powder 4 tbsp Small saffron 1 cup water 24 flowers of raisins 24 white almonds
Preparation: Cut the meat into small pieces and place in a bowl. Add the cold water to cover it. Add the salt and spices. Cover the pot and heat to boiling for a while. Remove the meat from the liquid and leave it aside. Measure the amount of liquid and then increase the water until it reaches 5 cups and returns to the pan to boil, add rice, cinnamon, cloves and love cardamom and hearts well with lowering the temperature and leave it on the fire until the water soaked.
Heat the oil in a bowl and add the potatoes, onions, garlic cloves, half cooked meat, and heat all the ingredients for 15 minutes with continuous stirring. Place the saffron in a small bowl with the water and leave to soak. Then heat the margarine in a small skillet and saute the raisins and almonds until they become brown. Gold. Put the bowl in oil and put a layer of rice in the bottom of the bowl and above it Put one layer of the mixture of layers until the end of the quantity and the distribution of the amounts of almonds and raisins over rice. Cover the bowl and leave on medium heat to quiet for 25 to 30 minutes. Sprinkle saffron and rose water on rice, cover and cook for 15 to 20 minutes.
