У нас вы можете посмотреть бесплатно chicken jeera miri, ಕೊಂಬಿ ಜಿರೆಂ ಮಿರಿಂ, Mangalore Traditional flavoured curry или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Chicken Jire Miri is a flavorful Mangalorean curry known for its robust peppery taste. The name "Jire Miri" translates to "Cumin and Pepper" in Konkani, which are the stars of this dish. Here's a quick summary of how this delicious curry is prepared: Key Ingredients: Chicken: Bone-in or boneless pieces. Spices: Cumin seeds, black pepper, turmeric, and red chilies. Aromatics: Onion, garlic Tamarind: For a tangy twist. Oil: Preferably coconut oil for authenticity. Cooking Method: Grind them with tamarind to make a smooth paste. Sauté Aromatics: Heat coconut oil, and sauté onions until golden. Add masala Cook Chicken: Add the chicken pieces and sauté until lightly browned. Simmer with Masala: Stir in the spice paste, add water, and simmer until the chicken is tender and the curry thickens. Season and Serve: Adjust salt and garnish with fried onions Serving Suggestions: Serve hot with steamed rice, neer dosa, or parotta for a complete Mangalorean meal. Ingredients For the Masala Paste: 3 onions Black peppercorns: 1 tsp Cumin seeds: 1 tbsp Dry red chilies: 8 (adjust to taste) Garlic: 8 cloves Tamarind: a small piece (about 1 tsp of pulp) cinnamon and 6 cloves 1/2 tsp turmeric For the Curry: Chicken: 1 kg (bone-in or boneless, cleaned and cut into medium pieces) Salt: To taste Coconut oil: 3 tbsp Water: As needed Instructions 1. Prepare the Masala Paste Grind these onion, garlic, pepper, cumin, cinnamon, cloves, turmeric, red chillies and tamarind, adding a little water to form a smooth, thick paste. 2. Sauté Aromatics Heat coconut oil in a deep pan or kadai. Add chopped onions and cook until golden brown 3. Add the Masala Paste Stir in the prepared masala paste. 3. Cook the Chicken Add the cleaned chicken pieces Mix well so the chicken is coated evenly. Add about 1-2 cups of water, depending on the desired consistency of the curry. Sauté until the chicken is lightly browned. 5. Simmer the Curry Cover and cook on low to medium heat for about 20-25 minutes, stirring occasionally, until the chicken is tender and the oil starts separating from the masala. Adjust salt and pepper to taste. 6. Garnish and Serve Garnish with fried onions. Serve hot with steamed rice, neer dosa, or chapati. Enjoy the bold and comforting flavors of this Mangalorean classic!