The Indian pilaf with egg Recipe is a secret you will prepare a tasty pilaf in the Indian way. Spices are added to this rice, give it a special taste.
40 g of butter
2 finely chopped onions
4 crushed cloves of garlic
1 of Art. finely grated ginger
2 long green peeled and finely chopped chilli pepper
200g basmati rice
1/2 tsp strands of saffron
4 ripe tomatoes, chopped
375 ml chicken stock
Article 8. tablespoons chopped fresh cilantro
Salt and freshly ground pepper
fresh coriander leaves for decoration
Melt the butter in a large deep skillet over intense heat.
Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden. Two. Add the rice and Shafranov Mr. and cook, stirring, for 2 minutes or until rice is mixed thoroughly with the onion mixture.
Add tomatoes and broth. Bring to a boil. Reduce heat to low and cook, covered for 12 minutes or until rice is tender. Add cilantro. Try it and season with salt and pepper to taste.
Three. With the back of a spoon to make 4 equal going into the rice mixture. Break an egg into each, and cook without a lid for 3-4 minutes or until desired degree of readiness.
Divide the risotto and egg portions of the plates. Sprinkle with coriander leaves and serve immediately. Five. Pilaf is ready in the Indian way.
|Indian pilaf with egg|