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": "3ec5497c0a534657b18fc24a085a9cc0",
    "updated": "2025-05-11T05:17:05.119Z",
    "title": "Vegetable Biryani",
    "subtitle": null,
    "description": "Biryani is a layered rice dish typically made with meat and aromatic spices, but this vegetarian version is loaded with fresh vegetables, warm spices like garam masala, and fragrant herbs such as coriander and mint. This hearty meal is wonderfully flavorful and satisfying. It pairs beautifully with yogurt-based accompaniments.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "ghee",
          "shop-bought fried onions",
          "finely chopped fresh coriander",
          "finely chopped fresh mint",
          "red pepper, cut into 3cm chunks",
          "green pepper, cut into 3cm chunks",
          "water",
          "lemon, cut into wedges, to serve"
        ]
      },
      {
        "section": "RICE",
        "ingredients": [
          "basmati rice",
          "water",
          "oil",
          "salt"
        ]
      },
      {
        "section": "VEGETABLE MASALA",
        "ingredients": [
          "oil",
          "onions, finely diced",
          "ginger paste",
          "garlic paste",
          "chilli paste",
          "frozen mixed vegetables",
          "potato, cut into quarters",
          "aubergine, cut into 3cm chunks",
          "serving vegetable biryani masala",
          "red pepper, cut into 3cm chunks",
          "green pepper, cut into 3cm chunks",
          "finely chopped fresh coriander",
          "finely chopped fresh mint",
          "chopped spring onion",
          "plain yogurt"
        ]
      },
      {
        "section": "WHOLE SPICES",
        "ingredients": [
          "cinnamon sticks",
          "cloves",
          "black peppercorns",
          "cardamom pods",
          "bay leaves",
          "star anise",
          "cumin seeds"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice under cold running water using a sieve until the water runs clear. Soak the rice in a bowl of cold water for 30 minutes to reduce cooking time and ensure even cooking.",
      "Bring water to a boil in a large saucepan, then add the oil and salt. Add the rice and cook uncovered for 8-10 minutes until the rice is about 70-75% cooked. The outside should be tender while the inside remains slightly firm to allow for further cooking later. Drain the rice in a colander and rinse with cold water to halt cooking. Drain thoroughly and spread the rice on a large plate to cool completely, preventing the grains from sticking and becoming mushy.",
      "To prepare the vegetable masala, heat the oil in a large saucepan over low heat. Add the whole spices and let them release their aroma by sizzling for a few seconds. Add the onions and fry for 15 minutes until golden brown. Stir in the ginger paste, garlic paste, and chilli paste, cooking for 2 minutes to eliminate any raw smell.",
      "Add the frozen mixed vegetables, potato, aubergine, and the Vegetable Biryani Masala. Cover and simmer on medium heat for about 15 minutes until the potato is nearly cooked. If the mixture appears dry and there's insufficient steam from the frozen vegetables, add a little water to help cook the potato.",
      "Stir in the red and green peppers, fresh coriander, mint, and spring onions. The aroma will be inviting. Finally, mix in the yogurt to achieve a creamy texture.",
      "Grease the bottom of a wide saucepan with ghee. Spread half of the rice evenly over the base, then layer the vegetable masala on top. Cover with the remaining rice, spreading it evenly. Sprinkle the fried onions, chopped coriander, mint, and red and green pepper chunks over the top.",
      "Poke a few holes in the rice to allow steam to circulate and drizzle the water into these openings. Dot the remaining ghee over the surface to enhance the flavor. Cover with a tight-fitting lid to trap steam and cook over low heat for 15 minutes. The steam will finish cooking the rice and fluff it up, resulting in a delicious biryani. Serve with lemon wedges for squeezing."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "Long-grain basmati rice yields the best results for biryani.",
      "For the freshest flavors, consider crushing fresh ginger, garlic, and chillies into a paste using a pestle and mortar."
    ]
  }
]