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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Recipe for Healthy Scrambled Eggs | Recipe Hub 97

 Recipe for Healthy Scrambled Eggs


This recipe is simple to multiply. With a little mayo, lettuce, and tomato on top, scrambled eggs create excellent sandwiches that keep well for approximately 24 hours. Serve with a piece of gluten-free or whole-wheat bread.

Ingredients
  • 3 substantial egg whites
  • one huge egg yolk
  • 1 Tbsp water
  • 1/8 teaspoon of salt
  • Unsalted butter, 1 teaspoon
  • fresh crimini mushrooms, 8 ounces (sliced)
  • fresh black pepper, ground
In a small mixing dish, combine the egg whites, egg yolk, water, and salt. Whisk until foamy.

In a little nonstick skillet over medium-high heat, melt the butter. Brown the mushrooms slowly in a skillet. Frequently toss. The mushrooms should be cooked until they are a deep caramel color.

When the eggs are nearly set, add the egg mixture and stir.

Serve with freshly ground black pepper after tasting it.


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Location: United States

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