Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6a0c334ddc8d4b7d8755bda57cfeb515",
    "updated": "2025-05-11T05:52:39.553Z",
    "title": "Khuri & Khitchri",
    "subtitle": "",
    "description": "This traditional dish featuring a spicy yogurt curry paired with yellow rice complements Bombay Potatoes or Spinach, Potatoes & Peas beautifully. Serve with poppadoms on the side for a complete meal.",
    "ingredients": [
      {
        "section": "KHITCHRI",
        "ingredients": [
          "oil",
          "ghee, plus extra for finishing",
          "cumin seeds",
          "onion, finely sliced",
          "cinnamon stick",
          "black peppercorns",
          "cloves",
          "cardamom pods",
          "star anise",
          "bay leaf",
          "water",
          "ground turmeric",
          "salt",
          "toor dhal (split pigeon peas).",
          "basmati rice"
        ]
      },
      {
        "section": "KHURI",
        "ingredients": [
          "ghee",
          "oil",
          "onion, diced",
          "fresh tomato, diced",
          "cumin seeds",
          "ground coriander",
          "ground turmeric",
          "ginger paste",
          "garlic paste",
          "green chilli paste",
          "plain yogurt",
          "single cream",
          "full-fat milk",
          "water",
          "chickpea flour"
        ]
      },
      {
        "section": "GARNISH",
        "ingredients": [
          "cumin seeds",
          "ghee",
          "curry leaves",
          "fresh coriander, finely chopped"
        ]
      }
    ],
    "instructions": [
      "To prepare the khitchri, heat a large saucepan over low to medium heat and add the oil, ghee, cumin seeds, sliced onion, cinnamon stick, black peppercorns, cloves, cardamom pods, star anise, and bay leaf.",
      "Gently fry the mixture for 10 minutes until the onions turn lightly golden.",
      "Add the water, turmeric, and salt, then bring the mixture to a boil.",
      "Rinse the toor dhal and basmati rice in a sieve under cold running water until the water runs clear.",
      "When the water in the saucepan begins to bubble, add the rinsed dhal and rice. Stir once, then partially cover the pan with a lid, leaving a small gap to prevent boiling over.",
      "Cook on medium heat for 15 minutes until the water is mostly absorbed, then gently stir once without disturbing the rice too much.",
      "Cover the pan completely and continue cooking on low heat for another 15 minutes. The steam will help fully cook and fluff the rice.",
      "Finish by adding a little ghee on top for an extra buttery flavor.",
      "For the khuri, heat a saucepan over medium heat and add the ghee, oil, diced onion, tomato, cumin seeds, ground coriander, turmeric, ginger paste, garlic paste, and green chilli paste. Season with salt and cook for 3-4 minutes until the tomato and onion soften.",
      "In a separate bowl, whisk together the yogurt, single cream, milk, water, and chickpea flour until smooth.",
      "Gradually pour the yogurt mixture into the spiced masala in the saucepan and whisk gently over low heat for about 1 minute until heated through, being careful not to let the khuri curdle.",
      "If you prefer a thinner consistency, add a little more water as needed.",
      "To prepare the garnish, heat a small frying pan over medium heat and dry-fry the cumin seeds for 1 minute until they darken in color.",
      "Add the ghee, allowing it to sizzle, then toss in the curry leaves and chopped fresh coriander. Stir together on low heat for about 30 seconds.",
      "Pour the garnish mixture over the khuri.",
      "Serve by placing a portion of khitchri on a plate and spooning as much khuri over it as desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]