Sort ingredients
jackyrag
QR Code
Listen
Pdf
Cut the meat into small bite size pieces. Wash the meat.
Put half the oil in a large pot over medium fire. Brown diced onions in the pot of oil.
Add the meat and cook until browned. Add garlic, salt, pepper, and hot pepper. Cook for 10 minutes covered.
Add one liter of water for every kilo of rice along with 2 bouillon cubes and more salt. Recover.
Make nokos by pounding garlic, chopped onion, chopped green pepper, black pepper, hot pepper, and bouillon cubes until pesto consistency.
Add half of the nokos mixture to the meat pot.
Move meat pieces into a bowl with a few ladles of broth. Leave the rest of the broth in the pot.
Throw the vermicelli in hot oil for 2 minutes until brown, then set aside.
Wash and soak rice in water for 5 minutes. Steam the rice for about 10 minutes.
Mix cooked rice and vermicelli into the broth in the large pot. Cover and reduce heat.
Wash all vegetables. Peel and cut onions, carrots, and turnips into tiny pieces. Shred cabbage.
Sauté vegetables in remaining oil for 10 minutes. Add bouillon, mustard, remaining nokos, hot peppers, vinegar, salt, pepper, lemon juice, and water. Cook for 2 to 4 minutes.
Lay out rice on the plate, sprinkle vegetables on top, and place meat in the center. Garnish with parsley, celery, and tomato slices.