- Farin kabeji - 250 Grams
- Rice - 120 Grams
- Water - 200-250 milliliters
- Gida - 50 Grams
- Cuku - 100 Grams
- Cream - 100-150 Grams
- Nutmeg - 0.5 teaspoons
- Dankali sitaci - 1 teaspoon
- Man kayan lambu - 20 Grams
- Nutmeg - 0.5 teaspoons
- Salt, barkono - - Don dandana
Farin mai launin farin cikin frying pan a cikin man fetur na 2-3 minti a kan zafi mai zafi. Sa'an nan kuma ƙara shinkafa zuwa kabeji kuma toya don kimanin minti 2. Sa'an nan kuma rage zafi, zub da abinda ke cikin frying pan, ƙara gishiri da kuma rufe. Bayan minti 15, a lokacin da shinkafa ya riga ya karu, ƙara ƙasa nutmeg, haɗa da sake rufewa. Duk da yake a kan kuka yana jin daɗin shinkafa tare da kabeji, ya kamata ku shirya miya don tasa. A cikin zurfi mai zurfi, kuna buƙatar haɗuwa - cream, gari, gishiri, sitaci da cuku cuku a matsakaici. Sa'an nan kuma an zuba wannan miya a cikin sutura zuwa shinkafa da kabeji. Duk yana buƙatar haɗuwa da kyau, rufe da simmer a kan zafi kadan na kimanin minti 5. A cikin cikakke nau'i, casserole kama da hoto. Kafin shinge, ba da damar barkewar ta kwantar da shi.
Ayyuka: 5-6