Tag Archives: Today’s dish

The original Indian biryani! :)


Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

1 kg chicken section
500 g basmati rice (drenched for 30 minutes)
4 tbsp Garam masala sprigs not grinded
4 teaspoon gharam masala spices
50 grams butter
4 tsp minced garlic
1 cup onions sliced
4 teaspoon fresh ginger clip
3 tsp hot red pepper
1 tablespoon ground coriander
5 tbsp oil
2 teaspoons turmeric
2 cups milk
1/2 cup chopped tomatoes
4 Laurel paper
To prepare the sauce:
1 teaspoon hot red pepper
2 teaspoon ginger clip
2 teaspoons garlic clip
1 teaspoon gharam masala spices
1 cup yogurt milk
For decoration:

1/2 grams saffron (dissolved in 1 cup milk)
2 tbsp rose water

How to prepare
Put the ingredients of the sauce in a bowl and mix well together then add the chicken pieces and season for an hour until the chicken acquires all the flavors.
Boil the water and add 1/2 g of the masala not grounded, laurel and rice and cook the rice until it is cooked and then set aside.
Add the onion slices and stir until golden. Add 1 teaspoon of Garam masala and then the rest of the ingredients, including tomatoes, except rice.
We stir the ingredients for 5 minutes and then add the seasoned chicken with spices and stir until the chicken is cooked.
Lay the layers of rice and chicken alternately and then spread the saffron and the rest of the spices of Garam masala and butter between the layers and above and then finish with a layer of rice, saffron and rose water.
Cover the ingredients with aluminum foil and cover the pot and cook the ingredients over low heat for 10-12 minutes.
The Indian chicken biryani is ready to serve.


Rice on the Mexican way

½Onion cut cubes
1 pound minced beef
¼ Cup taco seasoning
Tomatoes cut into cubes
1 cup roasted and dried corn
¾ cup of long white uncooked rice
2 cups meat broth
1 ½ cup of Colby Cheese Jack
Sour cream
Avocado clip cubes
Black olives sliced
Coriander minced
How to prepare
Place the onions in a large skillet over medium heat for 1 to 2 minutes, add the minced meat and stir until the meat is cooked and then the meat halves are fat.
Return the frying pan to the fire and add taco seasoning, chopped tomatoes, corn, rice, broth and stir until the ingredients blend well.
Leave the broth to boil and then heat the heat and cover the ingredients and leave them on low heat for 20 minutes with stirring after the first ten minutes.
Add the cheese and stir well, then cover the pan and leave the ingredients on low heat for another 3 minutes until the cheese melts.
Put rice and meat over a layer of sour cream, sliced ​​avocado, olives, coriander and any other ingredients you wish to add, making the dish ready to serve.


Italian pasta with red sauce

3 Red pepper cut
¼Cup red onion
1 Clove garlic
2 Tablespoon olive oil
½ Pack of spaghetti
½ Cup of cashews
½ cup of unsweetened almond milk
2 Tablespoon nutritious yeast
Salt and black pepper as desired
Hot red pepper
12 Oz vegetable tofu cheese
Chopped parsley for decoration

How to prepare
1- We protect the oven to 450 degrees Fahrenheit. Put the butter on the oven tray. Add the red pepper, onion, garlic, 1 tbsp olive oil, stir, and then spread to the Chinese in the form of one layer and put the Chinese in the oven for 15-20 minutes.
2- In the meantime we climb the pastas according to the instructions on the envelope and halves and put them aside.
3-In the food mixer, put the vegetables out of the oven and add the cashews, milk, yeast, salt, black pepper and chili, and mix the mixture until smooth. If the mixture is thick, add some milk as desired and put the sauce mixture aside.
4-Using a paper towel, remove the moisture and excess liquid from the tofu cheese and cut into small cubes, then protect 1 tbsp olive oil in a frying pan and place the tofu cubes in it for about 5-8 minutes, then set aside.
5-Put the sauce in the same tofu pan to become a little warm then add the pasta and stir the ingredients well.
6-Place the pasta in the serving dish and decorate it with crispy tofu and delicious parsley