Ingredjenti
- Veal, medium cubes or bird's head1 kilogram
Riz1 kilogram
Bżar1
Ċiċri1 can- Carrots, chopped2
Speċijiet miksija1 teaspoon
Kari1 teaspoon- Salt to taste0
- Olive oil or ghee as desired1 cup
- Almonds100 grams
- Pine nuts100 grams
- Cashews or pistachios100 grams
- Parsley bunch1
Passi
- 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 minGħodda meħtieġa:🍳Pot
Sikkina
Bord ta'qata' - 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
Fatti tan-Nutrizzjoni
Rizgħal kull 100gBżargħal kull 100gĊiċrigħal kull 100gSpeċijiet miksijagħal kull 100gKarigħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.