Cooking Instructions
- 1
Boil the meat and let it dry. Add the cooking oil and let the meat turn golden brown
- 2
Add onions (leave like 2 tablespoons for later), Hoho, ginger and garlic till turns golden brown
- 3
Add tomatoe paste and grated carrot (optional- I prefer using it especially if kids/ patients with ulcers will be eating)... Cover for 3 mins and stir till there is no trace of water/ soup
- 4
Add the other spices and allow to fully mix
- 5
Add rice and fold in gently till the rice absorbs the oil
- 6
Add the hot water
- 7
Add in the Dhania leaves and remaining onions and fold in gently
- 8
Cover and allow to boil till water is fully absorbed into the rice. Turn off source of heat.
- 9
Cover with cling film/Alluminium foil and allow to settle for 20mins (important step as it helps retain moist thus evenly ensure it's evenly cooked)
- 10
Serve while hot with salad and drink of choice
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