Ingredients
- Veal, medium cubes or bird's head1 kilogram
Rice1 kilogram
Onion1
Chickpeas1 can- Carrots, chopped2
Mixed Spices1 teaspoon
Curry1 teaspoon- Salt to taste0
- Olive oil or ghee as desired1 cup
- Almonds100 grams
- Pine nuts100 grams
- Cashews or pistachios100 grams
- Parsley bunch1
Steps
- 1
Soak the rice in warm water with a quarter teaspoon of salt, finely chop the onion and place it in the cooking pot, stirring with the oil.
5 minRequired Tools:🍳Pot
Knife
Cutting Board - 2
Then season the meat, mix it, and place it over the onion, stirring until it changes color, then place it on low heat and cover until cooked.
5 min - 3
Then add the boiled carrots and stir a little, then add the chickpeas and stir, covering the pot.
5 min - 4
Then drain the rice and add the salt and spices, and you can grate a little carrot to give the rice an orange color.
5 min - 5
Then place it over the meat without stirring, then add water and let it boil, then leave it on low heat for 10 minutes. Then stir the rice from the top only and leave it for another ten minutes, then flip it onto a serving platter with the meat, carrots, and chickpeas on top.
10 min - 6
Chop the parsley and place it on top, fry the nuts and place them on top, and serve hot.
5 min
Nutrition Facts
Riceper 100gOnionper 100gChickpeasper 100gMixed Spicesper 100gCurryper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.