Ingredientes
Cordero0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Pimiento picante4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Aceite de oliva1 tablespoon
Mantequilla4 tablespoon
Lima negra2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mástique2 piece
Hojas de laurel4 leaf
Cilantro1 teaspoon
Pimienta negra2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Especias para carne1 tablespoon
Azafrán1 tablespoon- Kadi water1 teaspoon
Agua de rosa1 teaspoon
Pasos
- 1
To boil the meat, wash the meat well and place 2 quartered onions, 2 bay leaves, 2 cinnamon sticks, 4 cardamom pods, 4 cloves, coriander, black pepper, turmeric, meat spices, 4 Maggi cubes, and a teaspoon of salt on top. Place on the heat until cooked.
30 minutosHerramientas necesarias:
Olla - 2
Drain the meat from the boiling water, place it in a baking tray, drizzle with olive oil, and place it in a very hot oven on the middle rack for 15 minutes until it turns golden.
15 minutosHerramientas necesarias:
Horno - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minutosHerramientas necesarias:Olla - 4
Wash the raisins and set them aside.
5 minutos - 5
Finely chop the remaining onions, place them in the frying pan over heat, and stir until they change to yellow. Add a tablespoon of oil to the onions and stir well. Add the raisins and stir well, then add the chickpeas and stir gently to avoid mashing them.
10 minutosHerramientas necesarias:
Sartén - 6
Add turmeric, black pepper, black lime, and a teaspoon of salt, and let it simmer on low heat for 10 minutes.
10 minutos - 7
To prepare the rice, soak the saffron in a quarter cup of hot water with rose water and kadi water and set aside.
5 minutos - 8
Wash the rice and soak it in salted water for 30 minutes.
30 minutos - 9
In a pot over heat, place 8 cups of hot water with 2 bay leaves, 2 cinnamon sticks, 4 cloves, 4 cardamom pods, and 2 pieces of mastic and let it boil.
10 minutosHerramientas necesarias:Olla - 10
Drain the rice and add it to the water, then add the butter and salt and leave it on the heat.
10 minutos - 11
Before the rice is fully cooked, lower the heat and make a hole in the center of the rice, then add the saffron mixture and two pieces of pepper, cover the hole with rice, and let the rice cook until done.
10 minutos - 12
Before serving the rice, gently stir it to mix the yellow rice grains with the white rice grains, then serve it in a dish and place the stuffing on top of the rice, arranging the pieces of meat over the stuffing.
10 minutos
Datos nutricionales
Corderopor 100gPimiento picantepor 100gAceite de olivapor 100gMantequillapor 100gLima negrapor 100gMástiquepor 100gHojas de laurelpor 100gCilantropor 100gPimienta negrapor 100gEspecias para carnepor 100gAzafránpor 100gAgua de rosapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.