Ingredients
2 tablespoon oil
1 cup vermicelli
1 tablespoon ghee
1 medium onion, chopped
1 teaspoon minced garlic
1/2 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and pepper
1/4 kilo chicken gizzards
1 cup cracked Wheat washed and drained
3/4 cup water
Roasted almonds, and pine nuts, chopped parsley leaves for garnish
1 cup vermicelli
1 tablespoon ghee
1 medium onion, chopped
1 teaspoon minced garlic
1/2 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and pepper
1/4 kilo chicken gizzards
1 cup cracked Wheat washed and drained
3/4 cup water
Roasted almonds, and pine nuts, chopped parsley leaves for garnish
Method
- Heat 1 tablespoon of oil in a pan over a medium heat.
- Add vermicelli and stir till golden color achieved.
- Meanwhile heat remaining oil with ghee in another pan over a medium heat.
- Add onion and garlic, season with turmeric, cinnamon, cloves, salt and pepper.
- Rinse gizzards, pat dry, add to mixture and stir.
- Add vermicelli, cracked wheat and water, season with salt and pepper.
- Bring to a boil, cover, reduce heat and simmer for about 10 minutes or until cooked.
- Place vermicelli with cracked wheat and gizzards in a serving plate.
- Garnish with roasted nuts and parsley.
- Add vermicelli and stir till golden color achieved.
- Meanwhile heat remaining oil with ghee in another pan over a medium heat.
- Add onion and garlic, season with turmeric, cinnamon, cloves, salt and pepper.
- Rinse gizzards, pat dry, add to mixture and stir.
- Add vermicelli, cracked wheat and water, season with salt and pepper.
- Bring to a boil, cover, reduce heat and simmer for about 10 minutes or until cooked.
- Place vermicelli with cracked wheat and gizzards in a serving plate.
- Garnish with roasted nuts and parsley.
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