Ummulkhair Sani Panisau
Matso kusa ki zauna. Yau na taho muku da yadda ake yin MANDI RICE.
ABUBUWAN BUƘATA.
- Shinkafa (Basmati rice).
- Nama ko Kaza.
- Albasa
- tumatur
- man zaitun ko man salak
- tafarnuwa
- citta
- cinamon stick
- curry
- thyme
- lemon tsami
- seasoning.
- Coal (gawayi).
YADDA AKE HAƊAWA.
Mataki na farko za ki wanke naman kazarki ko nama ki zuba ɗan gishiri, lemun tsami, tafarnuwa, citta, thyme. Ki dafa shi da ɗan ruwan zafi har sai ya yi laushi ya fara zarewa amma kar ya narke sosai.Kki ajiye ruwan naman don dafa shinkafar.
Mataki na 2:
Ki wanke shinkafar ki, ki barta ta jiƙu na minti 30. Ki soya albasarki da tafarnuwa a cikin mai, sannan ki zuba tumatur markaɗaɗe. Za ki saka kayan ƙamshi; kirfa, bay leaf, curry, thyme da gishiri.
Ki zuba wannan ruwan naman ki bar shi ya tafasa sannan ki zuba shinkafar. Ki rufe ki kuma rage wuta har sai shinkafar ta dahu amma ba ta caɓe ko ta manne da jikinta ba.
Mataki na 3:
Bayan shinkafar ki ta dahu, ki jera naman kazar ki ko naman ki a saman shinkafar cikin tukunya. Ki kunna ƙaramin coal ki saka a cikin ƙaramin cokali ko dai wani abu da ba zai ƙone ba ki sa a tsakiyar shinkafar, ki zuba man zaitun a kan coal ɗin ki rufe na minti 5-10.
Wannan shi ne sirrin ɗanɗanon mandi rice mai ƙamshi.
Karanta Yadda Ake Faten Tsakin Masara
Edita@rumasau-kallamu
