Today learn how to cook the Pigeon on the way in the Egyptian
Ingredients
4 pieces pigeon
1 pieces onion, chopped
1 onion cut
2 tablespoon Ghee
1/2 teaspoon spices
3 beads of Cardamom
2 tablets Arabic Gum
Cut salt and pepper
Preparation
Cleaning the Pigeon and wash well. Qguans extracted livers and the bathroom and cleaned and cut small cubes.
Wash rice well and cleared. Mixes rice with minced onion, salt, pepper and spices and Livers and Alqguans in a container and mix ingredients well.
Put a spoonful of milk in a medium pot on the fire. Add the rice and turn the mixture for 5 minutes. Add ½ cup of water and left to boil. Reduce the fire and left for 10 minutes so imbued with water.
A mixture of rice filled the Pigeon and only the hands and feet of the bathroom.
The average water-filled bowl and add the bulb and Cardamomand ,Arabic Gum and salt and pepper and leave to the fire of a medium - high boiling.
Add Pigeon and Poaches to mature. Removed from the Gravy.
Add the cup margarine in a medium flame. Sautes Pigeon in all aspects of the margarine. And immediately.
Wash rice well and cleared. Mixes rice with minced onion, salt, pepper and spices and Livers and Alqguans in a container and mix ingredients well.
Put a spoonful of milk in a medium pot on the fire. Add the rice and turn the mixture for 5 minutes. Add ½ cup of water and left to boil. Reduce the fire and left for 10 minutes so imbued with water.
A mixture of rice filled the Pigeon and only the hands and feet of the bathroom.
The average water-filled bowl and add the bulb and Cardamomand ,Arabic Gum and salt and pepper and leave to the fire of a medium - high boiling.
Add Pigeon and Poaches to mature. Removed from the Gravy.
Add the cup margarine in a medium flame. Sautes Pigeon in all aspects of the margarine. And immediately.
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