Delicious Dishes that can be Eaten

Palau Biryani

Ingredients: Soak one kilogram of rice, one kilogram and half an hour, cut tomatoes one and a half pounds round, take off a spoonful of onion and slices one finely sliced ginger, garlic, six to seven gallons, ginger. Finely chopped handfuls, ginger one-inch pieces, pepper twelve-digits, clove twelve-digits, half a tablespoon of cinnamon, two large pieces of cinnamon, sharp leaf, break a large leaf, prove to be a tablespoon, fennel a tablespoon, yogurt One powder, one teaspoon of apricot color, two lemon slices of lemon, sliced green chilies ten to twelve numbers, mint leaves, six pieces of potato powder, salt to taste, red pepper. Two tablespoons, oil three quarters cup, sugar one tablespoon

Tip:A piece of ginger, along with a garlic stalk of garlic, sprinkled in a muslin cloth. Toss all the hot spices, steamed coriander leaves, sharp leaves, and squeeze the meat by adding six glasses of water to the meat with a spatula and salt. Remove the sieve and separate the meat with water. The boiling water should be four glasses. Put the pre-soaked rice in the water. When the water starts to dry, remove the stove from the rice and put aside the rice. There is not much water in it and they are not stick to the rice. They should be calculated according to the spice salt separately. Now heat the oil in an open mouth pot and drain the garlic peels in the pot with the meat and put the seasoning in it. Then if the color of the meat turns red, add red pepper in it as well as half tomatoes and potatoes. Fry in boiling water. Now add the yellow color with the sugar in the yogurt. Leave the spice oil on So slow down the heat of the stove and put the yogurt in it. If the yogurt starts to release its water, put the remaining tomato lemons, green chillies, mint on top and sprinkle rice over it. Cover the pot and place it on a preheated oven and put the salsa on top of it for the first three to four minutes on high flame and then on low flame for another 15 minutes. Delicious Palau Biryani is ready, eat lots of fun with green sauce and salad.

Beef roast

Chut strap delicious dishes that can be eaten
Ingredients: Beef meat (boiled idiot, without bone) Two kg, black pepper, two tablespoons, caraway hooded food spoon, green pepper, two tablespoons of salt, salt to taste, yogurt, one cup, hot spice crust One tablespoon of air, one half teaspoon of turmeric, one tablespoon of coriander powder, papaya: two tablespoons of water (to dissolve meat), water customization, half of oil.

Tip: Cut the meat with the help of a knife, so that the spices settle inward. Now put all the spices in the refrigerator for four to five hours, so that the spices and meat are coated. Now heat the water in a large lid and place the filtrate over it and place a piece of meat on top of it and cover it with a lid. When the meat is melted well, heat the oil in a separate saucepan and fry the meat on low heat for ten to fifteen minutes. Beef roast is ready, serve it with a warm nun.

Peshawar Mutton Pan

Chut strap delicious dishes that can be eaten
Ingredients: half a kilo of tomatoes, half a cup of oil, half a cup of yogurt, half a cup of coriander seeds, green chillies, four to five ounces, turmeric, one teaspoon, ginger two teaspoons, garlic one tea spoon, hot spices. Half a teaspoon, salt customization, one teaspoon of cayenne pepper.

Tip: Cook the meat in a little water to allow it to dry. Then add ginger garlic paste and yogurt to it. Mix turmeric, hot spices, salt and cayenne pepper and mix. Add the tomatoes, green peppers and a little water, to make the seasoning and cover it. When the meat is well blended in the spices and the oil comes up, cook the meat a little in that same oil. When ready, garnish with cilantro and green chillies.

Mutton biryani

Chut strap delicious dishes that can be eaten
Ingredients: one kilogram of goat meat, basmati rice one kilogram, garlic four cashew nuts, coriander leaves, elephant tea spoons, cinnamon stick, green pepper three to five, one teaspoon of cayenne pepper, onion punch (large size) K), ginger a medium slice, clove three-digit, under, cardamom (roasted) one teaspoon, yogurt, one cup, hard address two-digit, salt customization.

Tip:Clean the meat and cut into medium sized herbs. Then put the yogurt on the meat and leave. Grind cloves, cumin and cardamom to fry. Grind ginger, garlic, steamed red and green chillies and onions in the grinder as well. Now heat the oil in the dagchi and lightly brown the onion. Then add the yogurt in it. Also add the remaining spices that are grilled, and cook it until the meat is melted. There is no need to add water to the meat, as the meat will be cooked in the yogurt. When the oil comes up add a stiff address. Now add salt to four glasses of water in a dagchi and boil the rice. Once the rice is left over, take it off and throw it in the water. Then put a little water in the yellow color on top of the rice and put it on a light flame. The delicious mutton biryani is ready. Opinions

Low Sodium Cheesy Chicken, Broccoli, and Wild Rice Castle

Nutrition Exhibition (Every Service)

  • Calories – 218
  • Thick – 8g
  • Carbs – 22g
  • Protein – 17 g

Total time 45 minutes
15 minutes Prepare, 30 minutes cook
serving 9 services (1 cup 1)

In order to stay healthy, you need to eat different types of foods from all groups of foods to get all the nutrients your body needs . I recommend building a meal that contains at least one Lebanese protein, whole grains or starch, and fruits or vegetables. These ingredients are all important to provide you with a full day and help you control your blood pressure.

When you have separate portions of protein, cereals and vegetables, it can be easy to see that you are getting good luck with mixed dishes like casseroles. This cheese is loaded with chicken, broccoli, and wild rice casserole vegetables, whole grains, resin protein and milk. It’s a simple and delicious meal that has a subset of one meal, and that your family will love!

This recipe tastes like comfort food, but it is full of fiber rich vegetables and whole grains. It’s also easy to prepare with frozen broccoli, leftover chicken, and leftover wild rice.


  • 12 ounces worthless, chicken breast soon
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon fresh black pepper, pepper
  • 2 tablespoons olive oil, split
  • 1/2 medium yellow onion, diced
  • 2 Lily Garlic, Explore
  • 3 cups frozen broccoli flora
  • 1 tablespoon whole wheat flour or all purpose flour
  • 1 1/2 cups skim milk
  • 3/4 cup sharp clean cheese, fresh gray, split
  • 2 cups cooked whole grain wild rice mixture
  • Cooking spray
  • 1/4 cup whole wheat pudding bread


  • Heat the oven to 350F. Cut the chicken into 1/2 inch cubes. Season with salt and 1/4 teaspoon pepper.
  • Heat spoon of oil over large heat. Cook the chicken until the chicken is cooked, the chicken and cook. Remove the chicken in a large bowl.
  • In the same skillet, heat another 1/2 teaspoon of the oil. Add garlic, onion and broccoli. Cook, lightly, as long as the onion is not soft and the broccoli is bright green. Put it in the bowl with the chicken
  • Turn down the heat to low and add the remaining tablespoons of oil in the open space. Sprinkle over oil and flour to make a paste. Gradually add milk, whisking to combine. Stir in the cheese and remaining 1/2 teaspoon of black pepper. Remove from heat.
  • In a large bowl, add the rice and the rice in the broccoli. Stir to combine. Slowly stir in the cheese sauce.
  • Spray 9×9 inch baking dish with cooking spray. Spread the rice mixture into a thick baking dish. Sprinkle with remaining 1/4 cup cheese and bread bottles.
  • Bake for 15 to 20 minutes, or until cheese is melted and Caesar is bubbly. Remove from the oven and serve warm
  • Component variations and substitutions
  • If you couldn’t find whole grain wild rice, use brown rice instead.
  • For the option of vegetables, leave the chicken.
  • Add any vegetable you have, such as carrots, cabbage, spinach, corn or bell peppers.

Tips for cooking and serving

  • This casserole is great for lunch. In the oven to restart, bake and heat over 350F.
  • Serve with a salad for extra vegetables.

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