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Two: Bukhari Rice:
Quantities:
Meat or chicken (one kilo)
Ground onion (4 pieces)
Oil or ghee (one glass)
Tomato (3 pieces)
Sauce (two spoons)
Salt (as required)
Spices (as desired (paste, black pepper, cinnamon and cardamom).
Method:
Oil is fried alone till it starts evaporating, add meat and stir it for three minutes, or till it becomes red then add the grinded tomato, sauce, salt and spice add the water and leave it on a moderate heating till the meat is well cooked. Take the meat and put it in another cooking pot and leave the meat soup to cook the rice, which should be added after being cleaned. It should be left till it is well cooked. Then grated or boiled carrot is added on its upper surface and served with meat on top.
For more information about these cooking and for obtaining delicious rice
cooking, you may visit the following Web sites:
http://www.riceco.com
http://www.asiarice.org
http://www.egiar.org
http://www.lalgilla-rice.com
http://www.riceweb.com
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