Ingrédients
- Lamb, cut into medium pieces1 kilogram
Riz Basmati2 cup- Red onion, medium size2 piece
Ghee1 tablespoon- Tomato, ripe and quartered2 piece
Lime noir3 piece- Cardamom pods5 piece
Curcuma0.3 teaspoon- Gulf spices0.5 tablespoon
- Cloves, cinnamon, cumin, dried coriander, black pepper1 tablespoon
Sel1 tablespoon- Fried onion slices1
- Toasted pine nuts and almonds or boiled eggs1
Mesures
- 1
Clean the meat and wash it, then add 3 cups of water and place it on the stove. Remove the foam when it boils, add the cardamom pods, and let it simmer for three-quarters of an hour.
45 minutesMatériel requis:
Marmite - 2
Rub the diced onion with salt, spices, and a little turmeric, then add it to the meat broth and increase the heat.
5 minutes - 3
Add the black lime after slightly opening it along with the whole spices and tomatoes. Let the broth boil, then reduce the heat and let it cook for three-quarters of an hour. Strain the broth and return it to the pot to boil.
45 minutes - 4
Brush the meat with a mixture of saffron, rose water, and a little ground cardamom, then place it in the oven set to broil only, and wrap it in foil to retain its heat and tenderness.
10 minutesMatériel requis:
Four - 5
Add the washed and soaked rice for half an hour, drained, to the boiling broth so that it is level with it.
5 minutes - 6
Leave it on high heat until the rice absorbs the broth, then add the ghee, cover, and let it simmer on low heat for about half an hour. It is preferable to place a plate under the pot.
30 minutes - 7
Scoop the rice and place the roasted meat on top, garnishing as desired.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gGheepour 100gLime noirpour 100gCurcumapour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.