Awzi with Meat

Nour Al-SabahCocinero

Ingredientes

• 1 cup Egyptian rice
  1 cup
• 1.5 cups Basmati rice
  1.5 cup
• 1 kg lamb meat
  1 kg
• 1 cup peas
  1 cup
• 1 cup carrots
  1 cup
• 1 tsp mixed spices
  1 tsp
• Pimienta negra molida
  0
• Especia
  0
• Clavo
  0
• 1 tsp cinnamon
  1 tsp
• 2.5 tsp salt
  2.5 tsp
• 1.5 tsp cardamom
  1.5 tsp
• 1 tsp turmeric
  1 tsp
• A pinch of nutmeg
  0
• Fried almonds and pine nuts
  0
• 2 tbsp ghee
  2 tbsp

Pasos

1. 1

   Boil the meat with an onion and mixed whole spices until cooked.

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2. 2

   Boil the peas and carrots with a teaspoon of sugar.

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3. 3

   After soaking and draining the rice, season it with the spices mentioned in the ingredients and add the peas.

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4. 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.

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5. 5

   Then add a cup of peas around the meat.

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6. 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.

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7. 7

   Add 3 tsp of salt if the meat broth is not salty.

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8. 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.

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9. 9

   Heat the oil and ghee well and pour them over the rice a few minutes before turning off the heat.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Pimienta negra molidapor 100g

Energía251 kcal

Proteínas10.95 g

Grasa total3.26 g

Carbohidratos64.81 g

Fibra dietética26.2 g

Azúcares totales0.64 g

Especiapor 100g

Energía100 kcal

Proteínas2 g

Grasa total5 g

Carbohidratos10 g

Fibra dietética3 g

Azúcares totales1 g

Clavopor 100g

Energía274 kcal

Proteínas6 g

Grasa total20 g

Carbohidratos65 g

Fibra dietética33 g

Azúcares totales2 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas