How to prepare the bottom of the pot with majlis yoghurt
Do you know how to prepare the bottom of the pot with yoghurt? The Dig Masti is among the most delicious Te Dig served in most restaurants. Some make this bottom of the pot only with the combination of yoghurt, rice and saffron, and others add a different texture to the bottom of the pot with yoghurt by adding eggs. But how to prepare yogurt and eggs? Do you know how to prepare a restaurant pot of yoghurt without eggs? In this article, you can learn how to prepare the bottom of the rice pot with yogurt differently.
How to prepare Yogurt and Egg in the Mashhad style
- Preparation time: 10 minutes
- Duration of cooking yoghurt and eggs: 1 hour
- Calories in 100 grams of yoghurt: about 250 calories
Necessary ingredients for the preparation of the bottom of the egg yoghurt pot
- Egg yolk: 2 pcs
- Oil: 1/3 French cup with handles
- Water: 1/4 French glass with handles
- Saffron: as much as needed
- Salt: as much as needed
- Garlic powder and onion powder (optional) as needed
The steps of how to prepare the bottom of the pot of delicious homemade egg yoghurt
How to make egg and yoghurt bottom dishes is one of the most popular ways to make Chinese bottom dishes in restaurants. To prepare this type of bottom of the pot, you must use high-fat yoghurt, some oil and saffron. In the following, you can learn how to prepare yogurt and saffron with eggs in the Mashhad style.
First stage: Preparing the ingredients for the yoghurt pot
To prepare the bottom of the pot with yoghurt and eggs, combine yoghurt with oil and infused saffron in a container. Mix the ingredients well, and then, if desired, add some garlic powder and onion powder along with salt and water.
Second stage: Drain the rice
After preparing the ingredients for the yoghurt pot, you should boil the soaked rice in water and drain it when the rice is tender but still slightly alive. At this stage, combine some of the rice with the bottom of the pot you prepared.
Third level: Prepare the bottom of the pot
In the last step of preparing the bottom of the pot with yoghurt and eggs, you should pour some oil on the bottom. Then pour the mixed ingredients into the bottom of the pot and spread it well with the back of a spoon. Then pour the remaining rice on the bottom of the pot, and after adding some water and oil, close the pot lid.
Turn on the gas flame with low heat and wait until the rice is cooked and the bottom of your golden and delicious yoghurt pot is ready.
The recipe for the bottom of the pot of restaurant yoghurt without eggs
Necessary ingredients to prepare the bottom of the Majlisi pot with yoghurt and saffron
- Drained rice: 1 French cup with handles
- Yoghurt: 1/2 cup of French yoghurt
- Oil: 3 tablespoons
- Butter: 2 tablespoons
- Brewed saffron: as much as needed
- Salt: as much as needed
The steps of cooking the bottom of the saffron pot with yoghurt
To make a saffron pot bottom with yoghurt, you only need some yoghurt, saffron and oil. The taste of this bottom of the pot is very delicious, and it is a great option for those sensitive to the smell of eggs in the bottom. In the following, you can learn how to prepare the bottom of the pot with yogurt and saffron without eggs.
First stage: Prepare the bottom of the pot
In preparing a Majlisi saffron pot with yoghurt and saffron, you should mix yoghurt and brewed saffron well in a bowl. Then add melted butter and salt. Finally, drain the rice and add some to the pot’s bottom.
You can buy butter and rice online, in person and over the phone from Oghet Korosh stores.
Second stage: Preparing the bottom of the yoghurt pot
After the bottom of the pot is ready, choose a non-stick pot and pour some oil. Let the oil get hot. Then pour the bottom of the pot into the bottom of the pot and spread it well. In the end, add the rice and lower the flame until the rice is cooked.
How to prepare the bottom of the pot with yoghurt in the oven
One of the simple ways to make the bottom of the yoghurt pot is to put it in the oven. For this, it is better to use a thicker layer from the bottom of the pot or combine all the rice with the bottom to form a creased bottom.
In this method, you must prepare the bottom of the pot as you like, with or without eggs. Then mix the rice with it. Choose a suitable template for the tower. Grease the bottom of the mould and pour the ingredients from the bottom of the pot into the mould. Smooth the ingredients with a good spoon’s bottom, then add the remaining rice.
Place the rice dish in the middle of the oven and set the oven temperature to 170-175 degrees Celsius. Let your rice cook for about 1 to 1 and a half hours until it becomes completely golden. After the bottom is ready, turn it over and decorate the rice with a few barberry and pistachio slices. If you want, buy barberry and pistachio slices from Horiz Korosh. Online, in person or by phone.
How to prepare the bottom of the pot of yoghurt and turmeric
Another way to make the bottom of the yoghurt pot is to replace turmeric instead of saffron. For this, you must do all the steps of cooking the bottom of the pot as in the previous methods. Then, instead of saffron, use one tablespoon of turmeric to add flavour and colour to the bottom of the pot.
In the end, combine the bottom of the pot with rice and pour it into the bottom of the pot you have already greased. Then add the rest of the rice and put the pot on the heat until your rice is ready. If you wish, you can buy turmeric online, in person and over the phone from the stores of Oghet Korosh.
Tips and techniques for preparing the bottom of the pot with us
* You can use chicken stock instead of water to make the bottom of the pot taste more delicious.
*Use only egg yolks to prepare the bottom of the yoghurt pot and eggs. If you want, you can remove the yoghurt and use the egg with its white.
*Adding some dry and aromatic vegetables to the bottom of your yoghurt pot gives a unique aroma.
* In preparing saffron bottom pot and yoghurt, you must use high-fat and sweet yoghurt to make your bottom pot taste more delicious.
* To prepare the bottom of the yoghurt and egg pot, use a non-stick pot so that the bottom does not stick and can be removed easily.
* Yogurt bottom should be served immediately after cooking and consumed hot.
*To make the bottom of your pot tastier, use some butter instead of oil at the bottom.
* To make the bottom of the pot of yoghurt with saffron fragrant, you can also add some rose water and vanilla to the bottom of the pot. When you use rose water, there is no need to add water to the bottom of the pot.
*Remember that your yoghurt should not be loose and runny when preparing the bottom of the pot with yoghurt. You can use relatively condensed yogurt to prepare the bottom of the pot.
* Before adding rice to the bottom of the yoghurt pot, you must first stir the yoghurt well until it becomes uniform. Then mix it with other ingredients and finally add the rice.
* In preparing the bottom of the yoghurt pot in the oven, if you want it to be roasted on your rice, you can turn on the grill in the last 15 minutes of cooking.
FAQs
What kind of yoghurt should we use in the recipe for cooking the bottom of the pot with yoghurt?
It is better to use high-fat and relatively sweet yoghurt to prepare the bottom of the yoghurt pot. The high-fat content of yoghurt makes the bottom of the pot tasty and the texture of the bottom softer.
How much saffron should we use to prepare the bottom of the Majlisi pot with yoghurt and saffron?
The amount of saffron you add to the bottom of the yoghurt pot is optional. But it should be in such a way that the bottom of your pot becomes beautiful and fragrant, and after cooking, its colour turns golden. Naturally, the more saffron, the tastier the bottom of your pot will be.