Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "54a97460bc1c4a51b50ace0d9baf72aa",
    "updated": "2025-05-17T17:47:46.214Z",
    "title": "Dajaj Ma' A' Hashwee: Chicken with Lamb and Rice",
    "subtitle": "A low-fat, high-energy meal with a familiar yet uniquely delightful taste.",
    "description": "This chicken dish, enhanced with lamb, nuts, and cinnamon, offers a familiar yet delightfully unique flavor. It is a low-fat, high-energy meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole chicken cut into parts (about 3 1/2 pounds).",
          "salt or more to taste",
          "ground lean lamb meat (boned leg of lamb, fat removed, ground at butcher or using a coarse blade on a food mill).",
          "cinnamon",
          "poultry seasoning",
          "cardamom",
          "pepper to taste",
          "long-grain rice, preferably brown",
          "pine nuts",
          "slivered or split blanched almonds"
        ]
      }
    ],
    "instructions": [
      "To prepare the chicken, submerge it in cold water in a 4- or 5-quart pot with 2 teaspoons of salt and bring it to a boil.",
      "Once boiling, discard the water, rinse the chicken, and remove its skin.",
      "Fill the pot with cold water to cover the chicken by about 3 inches.",
      "Season the water with 1/8 teaspoon cinnamon, poultry seasoning, 1/2 teaspoon cardamom, and salt and pepper to taste.",
      "Cook the chicken uncovered, bringing it to a boil over high heat. Then reduce the heat to medium-low and simmer for about 1 hour, until the chicken easily separates from the bone.",
      "Reserve 2 to 3 cups of the chicken broth.",
      "Remove the bones from the chicken, keeping the pieces large, and set aside.",
      "Wash and drain the rice thoroughly.",
      "In a saucepan, combine the ground lamb, rice, pine nuts, almonds, 1/8 teaspoon cinnamon, reserved chicken broth, and salt and pepper to taste.",
      "Bring the mixture to a boil, then reduce heat to low, cover, and cook for about 30 minutes or until the rice is tender and not sticky.",
      "Stir together the stuffing and chicken pieces, then transfer to a large serving platter.",
      "Reserve several sizable chicken pieces to arrange on top of the finished dish."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]