- Naman alade - 500 Grams
- Rice - 150 Grams (Irin shinkafa ba a koyaushe ba ne, amfani da wanda kake so.)
- Albasa - 1 Kayan
- Carrot - 1 yanki
- Tafarnuwa - 3 Hutu
- Man kayan lambu - 3 Art. spoons
- Green - - Don dandana
- Spices - - Don dandana
- Salt - - Don dandana
Rice zuba a cikin kofin, kurkura sosai da jiƙa na rabin sa'a. An wanke nama, dried, a yanka a kananan ƙananan matsakaicin matsakaici. Kwasfa albasa, a yanka a cikin rabin zobba. Wanke karas, bawo, grate. A cikin kwano multivarki zuba man fetur, ku fitar da nama. Top tare da yadudduka da albasa da karas. A saman, shimfiɗa shinkafa daga ruwan da aka kwashe a baya. Cika duk da ruwan zafi. Adadin ruwan ya dogara ne akan friability of your tasa. Idan kana son daidaitattun viscous, kana buƙatar zuba ruwa game da 1 cm sama da shinkafa. A karshe, ƙara gishiri da kayan yaji. Rufe murfin mahaɗin kuma zaɓi hanyar "Quenching", lokaci mai dafa shi ne 2 hours. Kammala tasa a kan faranti, yayyafa da ganye. Bon sha'awa!
Ayyuka: 5