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Wash rice in hot water thoroughly and soak it in hot or warm water. Thickly slice onion into rings and julienne carrot. High heat oil (cotton seed, pistachio, flaxen, mutton oil) in a pot until white smoke chickpeas. Dice buttock and fry in a pan without oil. Fry cubed meat in high-heated oil and fry onion until golden brown. Add carrot, then raisin and sprinkle with spices, pour brine. Boil for 50-60 minutes. Add strained rice and season with salt, continue boiling for 40-45 minutes. Rice absorbs oil on the surface and ripens from steam. In that case, cook must taste the rice and determine how much water should be added. Then add the needed amount of water. Cook until there is no water in the pot. Braise for an hour. At this time, it gets more delicious and rice goldens. Stir ready meal thoroughly. Transfer to a plate and top with sliced meat and serve.

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