Simple Way to Make Homemade Olives and saffron beryani
Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, Simple Way to Prepare Super Quick Homemade Olives and saffron beryani. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Olives and saffron beryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Olives and saffron beryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Olives and saffron beryani is 2-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Olives and saffron beryani estimated approx 30 mins.
To begin with this recipe, we must prepare a few components. You can have Olives and saffron beryani using 16 ingredients and 4 steps. Here is how you can achieve it.
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.^^
Ingredients and spices that need to be Get to make Olives and saffron beryani:
- 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
Steps to make to make Olives and saffron beryani
- Wash basmati with water well and soak it in water for half an hour
- 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
- 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.
- 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.
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