Olives and saffron beryani

Name: Olives and saffron beryani
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 2 Cups Basmati rice; 2 Cups Chicken broth; 1 Cup green beans , chopped; 1 onion , large , chopped; 1 tomato , medium- sized; 1/2 Cup olives Greek; 1 Cinnamon stick; 2 Bay leafs; 6 cardamom; 4 Carnation; 2 Cloves Garlic; 1 Teaspoon ginger fresh , smashed; 1 Teaspoon Salt; 1/2 Teaspoon Saffron; 1 Tablespoon Pomegranate molasses; 1 Tablespoon tomato paste Canned

Heba El Barassi @cook_7799003

Benghazi, Libya

i always tend to make easy low fat and quickly prepared dishes i can tell that this dish is perfect for these feature , its super tasty too.^^

Heba El Barassi @cook_7799003

Benghazi, Libya

i always tend to make easy low fat and quickly prepared dishes i can tell that this dish is perfect for these feature , its super tasty too.^^

Saved

Ingredients

30 mins

2-serving

2 CupsBasmati rice
2 CupsChicken broth
1 Cupgreen beans , chopped
1onion , large , chopped
1tomato , medium- sized
1/2 Cupolives Greek
1Cinnamon stick
2Bay leafs
6cardamom
4Carnation
2 ClovesGarlic
1 Teaspoonginger fresh , smashed
1 TeaspoonSalt
1/2 TeaspoonSaffron
1 TablespoonPomegranate molasses
1 Tablespoontomato paste Canned

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Steps

30 mins

1

Wash basmati with water well and soak it in water for half an hour
2

In a pan put some olive oil and fry the(cinnamon stick+bay leafs+carnation+cardamom) for 15 min then take them out the pan you need them any more
3

After that chop the tomato to small pieces then add it with chopped onion,green beans, garlic,ginger, tomato paste pomegranate molasses,and olives. cook them for 10 min covering the pan and stir from time to time.
4

Pour the chicken broth in the pan and add saffron +salt but taste a bit to make sure of the Salinity finally dry rice from water and add to pan after broth boils cook for about half an hour on high fire at the first 5 min then reduce it to very low cover the pan.