Ingredients
- 1 cup Egyptian rice1 cup
- 1.5 cups Basmati rice1.5 cup
- 1 kg lamb meat1 kg
- 1 cup peas1 cup
- 1 cup carrots1 cup
- 1 tsp mixed spices1 tsp
Ground Black Pepper0
Spice0
Clove0- 1 tsp cinnamon1 tsp
- 2.5 tsp salt2.5 tsp
- 1.5 tsp cardamom1.5 tsp
- 1 tsp turmeric1 tsp
- A pinch of nutmeg0
- Fried almonds and pine nuts0
- 2 tbsp ghee2 tbsp
Steps
- 1
Boil the meat with an onion and mixed whole spices until cooked.
10 minRequired Tools:🍳Pot - 2
Boil the peas and carrots with a teaspoon of sugar.
5 minRequired Tools:🍳Pot - 3
After soaking and draining the rice, season it with the spices mentioned in the ingredients and add the peas.
5 min - 4
In the pot, melt a teaspoon of ghee, add half the pieces of meat, and increase the heat until the meat is slightly browned.
5 minRequired Tools:🍳Pot - 5
Then add a cup of peas around the meat.
5 min - 6
Now add the seasoned rice that we added the peas and carrots to, and pour the meat broth over it until it rises about 1 cm above the rice, along with half a Maggi cube and the juice of half a lemon.
10 min - 7
Add 3 tsp of salt if the meat broth is not salty.
5 min - 8
Let the rice boil on high heat until the water evaporates and is no longer visible, then transfer it to low heat until it calms down and is fully cooked.
15 min - 9
Heat the oil and ghee well and pour them over the rice a few minutes before turning off the heat.
5 min
Nutrition Facts
Ground Black Pepperper 100gSpiceper 100gCloveper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.