#ﺍﻷﺭﺯ_ﺍﻟﺒﺨﺎﺭﻱ_ﺑﺎﻟﻠﺤﻢ
- ﻟﻠﺼﻠﺼﺔ :
.1 ﻋﺼﻴﺮ ﻃﻤﺎﻃﻢ : ﻛﻮﺏ
.2 ﺍﻟﺒﺼﻞ : 1 ﺣﺒﺔ (ﺣﺠﻢ ﻣﺘﻮﺳّﻂ / ﻣﻔﺮﻭﻡ )
.3 ﺍﻟﺠﺰﺭ : 1 ﺣﺒﺔ (ﺣﺠﻢ ﻣﺘﻮﺳّﻂ / ﻣﺒﺸﻮﺭ )
.4 ﺍﻟﺜﻮﻡ : ﻓﺺ (ﻣﻬﺮﻭﺱ )
.5 ﺑﻬﺎﺭﺍﺕ ﺍﻟﻠﺤﻤﺔ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.6 ﻣﻠﺢ : ﺣﺴﺐ ﺍﻟﺮﻏﺒﺔ
.7 ﻫﻴﻞ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ (ﻣﻄﺤﻮﻥ )
.8 ﺍﻟﻘﺮﻓﺔ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ (ﻣﻄﺤﻮﻧﺔ )
.9 ﺟﻮﺯﺓ ﺍﻟﻄﻴﺐ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ (ﻣﻄﺤﻮﻧﺔ )
.10 ﺍﻟﻜﻤﻮﻥ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.11 ﻓﻠﻔﻞ ﺃﺳﻮﺩ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.12 ﺑﻬﺎﺭ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.13 ﺍﻟﻘﺮﻧﻔﻞ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.14 ﻛﺰﺑﺮﺓ ﻳﺎﺑﺴﺔ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.15 ﺭﻳﺤﺎﻥ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ (ﺃﻭ ﺣﺒﻖ ﺟﺎﻑ )
.16 ﺑﻬﺎﺭﺍﺕ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ (ﺑﻬﺎﺭﺍﺕ ﺑﺨﺎﺭﻱ )
.17 ﺍﻟﺰﺑﺪﺓ : ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮﺓ
- ﻟﺘﺤﻀﻴﺮ ﺍﻷﺭﺯ :
.1 ﺃﺭﺯ ﺑﺴﻤﺘﻲ : 500 ﻏﺮﺍﻣﺎً
.2 ﺍﻟﺰﻳﺖ : 2 ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮﺓ
.3 ﺍﻟﺜﻮﻡ : ﻓﺺ (ﺣﺠﻢ ﻛﺒﻴﺮ/ ﻣﻔﺮﻭﻡ )
.4 ﻭﺭﻕ ﻏﺎﺭ : 2 ﻭﺭﻗﺔ
.5 ﻫﻴﻞ : 3 ﻓﺼﻮﺹ ( ﺣﺐّ )
.6 ﺍﻟﻘﺮﻧﻔﻞ : 3 ﺣﺒﺎﺕ
.7 ﺍﻟﻘﺮﻓﺔ : ﻋﻮﺩ
- ﺍﻟﻠﺤﻢ : 500 ﻏﺮﺍﻣﺎً
- ﺯﺑﻴﺐ : ﻧﺼﻒ ﻛﻮﺏ (ﻟﻠﺘﺰﻳﻴﻦ )
- ﺻﻨﻮﺑﺮ : ﻧﺼﻒ ﻛﻮﺏ (ﻟﻠﺘﺰﻳﻴﻦ )
ﻃﺮﻳﻘﺔ ﺗﺤﻀﻴﺮ ﺍﻷﺭﺯ ﺍﻟﺒﺨﺎﺭﻱ ﺑﺎﻟﻠﺤﻢ
.1 ﺍﻏﺴﻠﻲ ﺍﻟﻠﺤﻢ ﺟﻴﺪﺍً ﻭﺍﺳﻠﻘﻴﻪ ﺣﺘﻰ ﻳﺼﻞ ﺇﻟﻰ ﻧﺼﻒ ﻧﻀﻮﺟﻪ .
.2 ﺇﻗﻠﻲ ﺍﻟﺒﺼﻞ ﻭﺍﻟﺜﻮﻡ ﻣﻊ ﺍﻟﺰﺑﺪﺓ ﺣﺘﻰ ﻳﺤﻤﺮ، ﺛﻢّ ﺃﺿﻴﻔﻲ ﺍﻟﻠﺤﻢ ﻭﻗﻠّﺒﻲ ﻋﻠﻰ
ﺍﻟﻨﺎﺭ ﺣﺘﻰ ﻳﺘﻐﻴّﺮ ﻟﻮﻥ ﺍﻟﻠﺤﻢ .
.3 ﺃﺿﻴﻔﻲ ﺍﻟﺠﺰﺭ ﺍﻟﻤﺒﺸﻮﺭ ﻭﻗﻠّﺒﻲ ﺍﻟﻤﻜﻮّﻧﺎﺕ ﻟﻤﺪﺓ 5 ﺩﻗﺎﺋﻖ .
.4 ﺍﺳﻜﺒﻲ ﻋﺼﻴﺮ ﺍﻟﻄﻤﺎﻃﻢ ﻭﺟﻤﻴﻊ ﺍﻟﺒﻬﺎﺭﺍﺕ ﺍﻟﺨﺎﺻﺔ ﺑﺎﻟﻠﺤﻢ ﻭﺍﺗﺮﻛﻲ ﺍﻟﻤﺰﻳﺞ
ﻋﻠﻰ ﻧﺎﺭ ﻫﺎﺩﺋﺔ .
.5 ﺃﺿﻴﻔﻲ ﻣﺎﺀ ﺍﻟﺴﻠﻖ ﻭﺍﺗﺮﻛﻲ ﺍﻟﻤﺰﻳﺞ ﻋﻠﻰ ﺍﻟﻨﺎﺭ ﺣﺘﻰ ﻳﻐﻠﻲ ﺗﻤﺎﻣﺎً .
.6 ﺍﻏﺴﻠﻲ ﺍﻷﺭﺯ ﻭﺍﻧﻘﻌﻴﻪ ﺑﺎﻟﻤﺎﺀ ﺛﻢ ﺻﻔّﻴﻪ ﺟﻴﺪﺍً .
.7 ﺇﻗﻠﻲ ﺍﻟﺜﻮﻡ ﺍﻟﻤﻘﻄﻊ ﻓﻲ ﺍﻟﺰﻳﺖ ﻣﻊ ﺍﻟﺒﻬﺎﺭﺍﺕ ﺍﻟﻐﻴﺮ ﻣﻄﺤﻮﻧﺔ ﻭﺍﻟﻤﻠﺢ ﻭﻗﻠّﺒﻲ .
.8 ﺃﺿﻴﻔﻲ ﺍﻷﺭﺯ ﻭﻗﻠّﺒﻲ ﺍﻟﻤﻜﻮّﻧﺎﺕ ﺛﻢّ ﺍﺳﻜﺒﻲ ﻋﻠﻴﻪ ﺍﻟﺨﻠﻄﺔ ﺑﺪﻭﻥ ﺍﻟﻠﺤﻢ .
.9 ﺍﺗﺮﻛﻲ ﺍﻟﻤﺰﻳﺞ ﻋﻠﻰ ﺣﺮﺍﺭﺓ ﻣﺮﺗﻔﻌﺔ ﺣﺘﻰ ﻳﺘﺸﺮﺏ ﺍﻷﺭﺯ ﺍﻟﺴﻮﺍﺋﻞ ﺛﻢ ﺧﻔّﻔﻲ
ﺍﻟﻨﺎﺭ ﻭﺍﺗﺮﻛﻴﻪ ﺣﺘﻰ ﺗﻤﺎﻡ ﺍﻟﻨﻀﺞ ﻣﻊ ﺇﺿﺎﻓﺔ ﺍﻟﻤﺎﺀ ﺇﺫﺍ ﻟﺰﻡ ﺍﻷﻣﺮ .
.10 ﺃﺿﻴﻔﻲ ﺍﻟﻠﺤﻢ ﻋﻠﻰ ﺍﻟﻮﺟﻪ ﻟﺨﻤﺲ ﺩﻗﺎﺋﻖ ﺛﻢ ﻗﻠّﺒﻲ ﺍﻟﻤﻜﻮّﻧﺎﺕ ﺑﺘﺄﻥّ ﻭﺍﺭﻓﻌﻲ ﺍﻟﻘﺪﺭ ﻋﻦ ﺍﻟﻨﺎﺭ .
.11 ﻗﺪّﻣﻲ ﻃﺒﻘﻚ ﺳﺎﺧﻨﺎً ﻣﻊ ﺇﺿﺎﻓﺔ ﺍﻟﺼﻨﻮﺑﺮ ﻭﺍﻟﺰﺑﻴﺐ ﻋﻠﻰ ﺍﻟﻮﺟﻪ ﺑﻌﺪ
ﺗﺤﻤﻴﺮﻫﻤﺎ ﻗﻠﻴﻼً ﻓﻲ ﺍﻟﺰﻳﺖ.
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