Cumin Saffron Rice Recipe

Preparation time for cumin filling: 45 minutes
Cinnamon baking time: 45 minutes
Number: For 6 people

ingredients :

Rice = 4 cup
Black cumin = 2 spoon
Chicken = 1 kg
Onion = 1 pcs
Saffron mixed with hot water = 5 lash
Salt and pepper = to the extent necessary
Spice powder= to the extent required
Paprika = To the extent necessary
Meat calves or sheep = 500 grams
Onion = 2 pcs medium
Bay laurel= 2 pcs
Tomato Paste = 2 Spoon
Salt and pepper = to the extent necessary
Turmeric = to the extent necessary
Cinnamon = to the extent necessary

Instruction :

Wash the rice and mix it with salt and water for two hours soaked and set aside. After two hours in a medium-sized pot, place the water half full and heat it to boil.
Empty the rice water and boil it with boiling water and reduce the flame.

Put in a pot After 15 minutes (when the rice is softened) take a glass of oil and rice on the rice and we rinse the rice.
Rice is cooked and salt is measured.
Place the pot on the heat and place the rice in it.
We removed the cumin that we had previously washed and filtered in a rice pad and poured the water and oil we had taken.
Put the pot in a gentle heat. When steaming, put a clean cloth on the pot and put in a pot. After 30 minutes rice is present.

To prepare meat for cumin:
Place the meat with an onion and lemon, a little yellow, chop and pepper, and some warm water at high heat, set the floor to the meat, and set the heat to the medium for 2 hours. Cook time for meat. get.
After cooking, remove it from the water. At the end of the meal, one to two glasses of meat must be left over.
Strain the water, remove the onion and leaves of the bean and throw it away. Heat a small amount of oil in a pan, shreds a few remaining onions, and fry with a little turmeric in oil until golden. Add the tomato paste and grate it to remove the odor.
Then pour the cooked meat – which is better to shredded into large pieces – with a little salt and cinnamon pour in the pan. Fry it all over the surface, pour the saffron into the pan. Control the salt and spice and add one or two glasses of flattened meat to the material, and heat the middle lid with the lid and heat the meat for 20 minutes.

To prepare Cumin Pumpkin Chicken:
Chop off the chicken and thaw it in full oil to become golden. Shred the onions and fry in oil until they are completely golden.
Add spices to onions. For this chicken, you can use any spice you like, including paprika, chili pepper, a little cinnamon, a little bit of spice, Masala’s spice and … all of which will appeal to your taste.
Add the spices a little fry and add the chickens we have already fried to onions.
Add the saffron that we have added to the chicken with a glass of hot water and place it in a bowl and place it on a gentle heat so that the chicken is slowly cooled and watered down.

tip :
The cumin is rich in properties. Dear kermani in the land of Iranian cumin, this is a great deal. If you like the taste of cumin, you should try this food.