Συστατικά
- 1 kg of lamb pieces with bone1 kg
- 3 tablespoons of ghee3 tablespoons
- 250 grams or 2 medium-sized onions, sliced250 grams
- 5 cloves of crushed garlic5 cloves
- 1 tablespoon of fresh chopped ginger1 tablespoon
- 2 cups or 500 ml of water500 ml
- 1 cup or 250 ml of yogurt250 ml
- 3 tablespoons of Omani spice mix3 tablespoons
- 1 dried lime, cut in half1 piece
- 2 cubes of Maggi chicken broth2 cubes
- 450 grams or 3 medium-sized peeled and diced tomatoes450 grams
- 3 cups or 600 grams of washed and drained basmati rice600 grams
- 5 whole pieces of cardamom, cloves, black pepper, and cinnamon5 pieces
- Salt to taste0
- 9 cups or 2.25 liters of additional water for cooking the rice2.3 liters
- 1/2 teaspoon of saffron soaked in 1/4 cup or 60 ml of rose water0.5 teaspoon
Βήματα
- 1
Heat 2 tablespoons of ghee in a large pot (keeping 1 tablespoon aside) and add the onions, frying until golden brown. Add the garlic and ginger, stir the ingredients, then add the water, yogurt, Omani spice mix, dried lime, lamb pieces, Maggi chicken broth cubes, and diced tomatoes. Bring the ingredients to a boil while stirring, then cover and let simmer, stirring occasionally for an hour and a half or until the lamb is well cooked, then set the pot aside.
90 λεπτάΑπαραίτητα Εργαλεία:🍳Large pot
Κουτάλι - 2
Meanwhile, place the rice with the whole spices and salt in the boiling additional water and cook the mixture for 8-10 minutes or until the rice is almost fully cooked, then remove and drain.
10 λεπτάΑπαραίτητα Εργαλεία:🍳Large pot - 3
Melt the remaining ghee in a large pot and add half of the cooked rice, then add the lamb mixture followed by the remaining rice.
5 λεπτάΑπαραίτητα Εργαλεία:🍳Large pot - 4
Sprinkle the saffron and rose water mixture over the rice.
1 λεπτά - 5
Cover the pot and cook the rice on low heat for 25 minutes or until well cooked.
25 λεπτάΑπαραίτητα Εργαλεία:🍳Large pot
Διατροφικά Στοιχεία
* Οι διατροφικές πληροφορίες είναι κατά προσέγγιση και ο υπολογισμός τους μπορεί να επηρεαστεί από τον τύπο του συστατικού και τις μεθόδους καλλιέργειας, αποθήκευσης και μαγειρέματος.
