ABOUT THE ROYAL EATERY

Stir from the tomato, stock and rice. Carry to the simmer and cook for twenty-half an hour or until the rice is tender and all the liquid is absorbed.– a saucy chickpea curry spiced with pickling spices (Believe along the lines of mustard, fenugreek, and nigella). The interesting issue about my recipe is always that it features a trick for gettin